Silken Turnip Soup

The Washington Post, November 18, 2009

• • Course: Soup
• • Features: Holiday (Thanksgiving)

Summary:

This soup is creamy-tasting without any cream or milk.

MAKE AHEAD: The soup can be cooled, then covered and refrigerated 1 day in advance. Reheat, covered, over low heat on the stovetop.

Makes about 2 1/2 quarts (8 servings)

Ingredients:

• • 4 tablespoons (1/2 stick) unsalted butter
• • 2 medium onions, cut into thin slices (2 1/2 cups)
• • 4 medium turnips, peeled and cut into thin slices (1 1/2 pounds total)
• • 1 small (8 ounces) russet potato, peeled and cut into thin slices
• • 2 teaspoons kosher salt, or more to taste
• • 5 cups low-sodium chicken broth, preferably homemade, or more as needed
• • 1/2 teaspoon freshly grated nutmeg
• • 1/3 cup packed basil leaves, rolled and cut into thin strips (chiffonade), for garnish (optional)

Directions:

Melt the butter in a large pot over medium heat. Once it is foaming, add the onions and cook for 5 minutes, stirring often, until they have softened slightly.

Add the turnips, potato and salt; mix well. Cover and reduce the heat to low; cook for 20 minutes, stirring occasionally, until the vegetables are tender.

Add the broth and stir to combine; cook for 10 minutes, until heated through.

Remove from the heat; use an immersion (stick) blender to puree into a smooth soup. (Alternatively, puree the mixture in batches in a blender or food processor; if using a blender, remove the center knob of the lid and place a clean dish towel over the opening to prevent steam from escaping.)

Return the soup to the pot and place over medium-low heat. Add the nutmeg and stir to incorporate. Cook for 10 minutes, then taste; adjust the seasoning as needed. If the soup is too thick, use extra broth to achieve the desired consistency.

Divide among individual bowls; garnish with the basil, if desired. Serve warm.

Recipe Source:

Adapted from "The Gift of Southern Cooking," by Edna Lewis and Scott Peacock (Knopf, 2003).

118 calories, 6g fat, 4g saturated fat, 15mg cholesterol, 819mg sodium, 15g carbohydrates, 2g dietary fiber, 5g sugar, 3g protein.