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Turnip Soup


This remarkably simple, and remarkably comforting recipe has always been a part of our holiday meals.  When she first started making it, my grandmother used to enjoy quizzing unsuspecting guests as to what the star ingredient was in the soup.  It is so mellow, and balanced, and not cluttered with leek or potato, that it is actually hard to discern that it is simply the lowly turnip.

As a kid we would slurp down bowl after bowl of this creamy winter favorite.  It was always present at cold weather dinner parties thrown by my parents, as surprisingly, it was a safe bet to please a large crowd.  Again, not attributes, if I think about it now, I would consider assigning to this particular vegetable.

But try this one!  It is wonderful, and makes me joyfully lug home heavy bags of turnips (white or purple) as soon as they arrive at the farm stands.  It is a warm and soulful start to most of our Thanksgiving meals together.


TURNIP SOUP
by Catie Schwalb

Serves 6

5 TBS Butter
5 TBS Flour
6 cups Chicken Stock, or Vegetable Stock or water
1 medium or 3-4 small Turnips, white or purple, peeled and cubed, yielding about 3 cups
1/4 tsp White Pepper
Salt, to taste
1 cup Milk or Cream

Melt butter in heavy bottomed soup pot. Sprinkle flour over melted butter and stir to combine. Gradually whisk in stock until all incorporated. Add cubed turnip, bring to a gentle boil, and then reduce to a simmer until turnip is tender.

Puree soup either in a blender or with an immersion blender. Return to low heat, add milk or cream, and then season with salt and white pepper.

Soup can be made up to 3 days in advance and reheated before serving.
Shown below garnished with crispy shoestring carrots and turnip chips.



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Catie Baumer Schwalb is a chef, food writer and photographer, who splits her life between the city and the country. Not too long ago Catie was a New York City based actress and playwright for more than a decade. She has her Master of Fine Arts from the National Theater Conservatory, and her Grand Diplôme in classic culinary arts from the French Culinary Institute in New York City. ... Read More

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