Call us old fashion we enjoy turnip! We enjoy it raw cut into strips as you would for carrots, cooked, or mashed. Did you know that the first jack-o-lanterns were made from turnips – they were.
As with most of our soup recipes their origins spring from leftovers or what is on hand. Last week we had apples, turnip and sautéed onions leftover from Christmas to work with and the result was what we are calling Golden Turnip and Apple Soup. A rich, and hearty soup full of flavour and warmth.
- 2 cups caramelized onions (we do large batches and freeze in 1 cup lots)
- 2 cups water
- 6 cups vegetable broth
- 1 medium turnip cut into small cubes
- 4 apples (peeled, and cut into small cubes)
- 1 teaspoon turmeric
- 1/2 teaspoon black pepper
- 1/2 teaspoon nutmeg
- Caramelize your onions in your soup pot. You want to retain all of the flavour that the browning contains.
- When the onions are done deglaze the pot with the water
- Add the vegetable broth and cubed turnip and apples
- Simmer until the turnip is soft enough to puree (we cooked ours for 2 hours)
- Being very careful not to burn yourself puree all the ingredients
- Add the turmeric, black pepper, nutmeg and salt to taste.
From Our Table to Yours