Prep 45 mins
Cook 1 hr
This soup is very rich in flavour but at the same time light and not filling. The earthy taste of the turnips combines well with the tartness of the apples. The tarragon sour cream makes a strong flavour complement. chicken stock can be substituted for water. I put the sour cream in a squeeze bottle and make designs with it on top of the soup as the soup is thick enough for the sour cream to stay in place. The soup alone, however is creamy enough; for those who don't eat dairy, simply garnish the soup with minced tarragon and lemon zest.
- 1 large Spanish onion, cut in half through the root end,then cut into half moon slices
- 7 cups chopped turnips (peeled)
- 3 granny smith apples, cored and chopped
- 1⁄4 cup olive oil
- 1 tablespoon fresh thyme leave, plus
- 1 small fresh thyme sprig, for garnish
- 1 cup sour cream
- 1 1⁄2 tablespoons minced fresh tarragon
- 1 teaspoon grated lemon, zest of
- cracked black pepper
- In a heavy stock pot over low heat, slowly cook the onion, turnips and apples in the olive oil, until they are soft and browned, stirring occasionally, about 35 to 45 minutes.
- Add the thyme and enough water (or stock) to cover the vegetables just barely.
- Simmer covered over low heat for about 1 hour.
- If the soup is too thick you can add a little more water or stock.
- Let the soup cool a little, thenpuree in a blender or food processor.
- Reheat, adding salt and pepper to taste.
- In a small bowl, combine the sour cream, tarragon and lemon zest.
- Serve the hot soup garnished with the sour cream mixture and thyme sprigs.
Even with stock in place of the water, this is pretty bland. It just didn't do it for us.
very good! I have a share of a winter crop and I had no idea what to do with Turnips. This was a great alternative. Yum.