Warmth in a Bowl: Irresistible Turnip Soup Inspiration

Ingredients

• 8 turnips (approximate weight: 1 kg – 35 oz)
• 2 carrots (250 g – 8,8 oz)
• 1 onion (110 g – 3,8 oz)
• 4 tbsp sour cream
• 100 g (1 stick) butter
• fresh parsley
• salt and pepper to taste
• Optional: 1 small celeriac (100 g – 3,5 oz)

Directions

1. Wash and peel off the turnips.
2. Dice/slice/grate/shred the tulips and put them to boil for 30 minutes in 2 liters of water (half a gallon) with a pinch of salt.
3. After boiling, drain the tulips but keep 1 cup of the water they boiled in for later usage.
4. With a manual masher or a blender, make a puree out of turnips.
5. Gradually add a little bit of water they boiled in until you reach the desired consistency.
6. Wash and peel the carrots, the celeriac, and the onion.
7. Finely chop the vegetables.
8. Saute the chopped vegetables in 1 stick of butter for 10 minutes on low heat.
9. Remove the vegetables from heat, add 4 tbsp of sour cream, and blend well.
10. Mix the sauteed vegetables with the turnip puree and blend well.
11. Add salt and pepper to taste.
12. Garnish with finely chopped herbs. (parsley, dill, thyme)
13. Serve.