Turnips are about the only vegetable I know of that CSA-subscribing adults seem to feel totally comfortable just outright hating. While I don’t hate them exactly, I don’t look forward to turnips either. And the flood of spring turnips seems to be endless. Six turnips every week is about double what I can manage, so they started to pile up.
Then I found this recipe on epicurious, and when it was described as “cream of whatever” by one of the reviewers, far from deterring me from making it, I decided that it was the perfect solution to too many turnips. It went down pretty easily in our house, even with the small ones. I made a parsley-pistacio pesto to swirl in for the adults, which helped add some interest to an otherwise bland offering, but a similar effect could be achieved by using the topping they suggest, or just cutting some fresh herbs over the bowls.
- 3 tablespoons butter
- 2 leeks, thinly sliced (white and pale green parts only)
- 1 medium onion, thinly sliced
- 5 turnips (about 2 1/2 pounds), peeled, cut into 1/2-inch-thick slices
- 1 medium russet potato, peeled, cut into 1/2-inch-thick slices
- 5 cups (or more) canned low-salt chicken broth
- 1 3/4 cups milk
- 1/4 cup whipping cream
- Pinch of ground nutmeg
- 2 carrots, cut into matchstick-size strips
- 1 turnip, peeled, cut into matchstick-size strips
- 2 tablespoons chopped fresh dill
Melt butter in heavy large Dutch oven over medium heat. Add leeks and onion and sauté until onion is translucent, about 12 minutes. Add 5 sliced turnips and potato and sauté 2 minutes. Add 5 cups broth. Bring to boil. Reduce heat to medium-low and simmer until vegetables are very tender, about 30 minutes.
Puree soup in blender in batches until very smooth. Return to Dutch oven. Add milk and cream. Bring to simmer. Season to taste with nutmeg, salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
Cook carrot and turnip strips in pot of boiling salted water until just crisp-tender, about 2 minutes. Drain.
Bring soup to simmer, thinning with more broth if necessary. Ladle into bowls. Garnish with carrot strips, turnip strips and chopped fresh dill.