This is really one of the easiest things that I’ve made lately, and it is adapted from an appetizer created by chef Lee at Bolete in Bethlehem PA. What I have written down is the soup at it’s most basic, but you can add a little cream at the end to make it a little richer if you’d like, and I garnished mine with fried shitake mushrooms (from the Oley Valley), and crispy shallots. Croutons couldn’t hurt. Oh, and if you’d like to double this recipe, try using the rutabaga and tell us what you think. We’d love to know.
1 pound turnips, peeled, and diced roughly into 1 inch pieces
a few table spoons sliced onion, leek, or shallot, whatever’s handy
2 cloves garlic, smashed and sliced
a few mushrooms if handy (oyster, shitake, cremini, something with body)
olive oil, or butter (I used bacon fat!)
water or chicken stock
salt and pepper, that’s it..
In a thick bottomed stock pot, sweat the onion and garlic onion in your choice of fat until aromatic, then add the mushroom.
Sweat for another minute, then add the turnip, sweat till you get bored, avoiding color, then add water or stock, about 2 inches more than you need to cover.
Bring to a simmer and cook until tender.
Puree in batches in a blender (carefully), or in the pot with a stick blender.
Adjust seasoning, and serve wither your favorite garnish.
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