(or, how I managed to get Mr. Yum to eat turnips once all winter).
This is really more of a turnip-corn chowder, and in some cases, if you have someone who hates turnips, you just don’t tell them there are ‘neeps in there. But if all you can find at the farmers’ market is turnips and it’s still cold out, then this is a good soup to make.
- Heat butter under med-high heat in a pot, then add onion, turnip, potato. Saute for a while, making sure to cover the vegetables with butter.
- When onions are soft, add broth. Bring to a boil, reduce to medium-low, then simmer for about 30 minutes. Puree the onion-turnip-potato mixture in a blender then bring back to the pot and keep simmering.
- Add frozen corn, grated carrots, and grated turnip and let simmer for 10 minutes more. If the soup seems thick due to the puree, add 1/4 cup water until the soup is to your liking. At the last minute add buttermilk or a combination of milk and cream- I did not find it necessary– I would’ve just added more water. Add salt and pepper to taste.
- Serve with microgreen sprouts on top, or over a bed of arugula.