Cream of Turnip Soup
Yield: 6 servings

Crisp-tender turnips, onions and warming spices are pureed into a mild yet hearty creamed soup. Smoked ham or turkey pulls it all together with its rich and satisfying flavors.

6 medium turnips
2 tablespoons olive oil or butter
1 yellow onion, diced
2 stalks celery, diced
4 cups vegetable or chicken stock
1 cup nut milk, soy milk or cream
1/2 teaspoon salt, or to taste (check sodium content of stock)
1/4 teaspoon white or black pepper
1/8 teaspoon ground mace or nutmeg
3 ounces smoked ham or turkey slices, chopped (optional)

Peel and rough chop the turnips.

Heat the olive oil in a large stockpot over medium heat. Add the onion and celery; sautee 5 minutes, until tender. Add the turnips and stock. Bring to a simmer and cook for 12 minutes, until the turnips are soft, yet still have a slight crunch.

Blend the soup in a food processor or blender until pureed. Return to the stove over medium-low heat.

Stir in the milk, salt, pepper and mace. Add more salt or spices, if needed, to bring up the flavors.

Stir in the optional ham. Serve warm.

©2008 Copyright Alison Anton - All rights reserved.