This soup is unexpectedly light. It’s creamy, without the addition of any cream or milk.
Adapted from The Washington Post, Feb. 18, 2009
Makes about 2 1/2 quarts (8 servings).
4 tablespoons (1/2 stick) unsalted butter (or olive oil)
2 medium onions, cut into thin slices (2 1/2 cups)
4 medium turnips, peeled and cut into thin slices (1 1/2 pounds total)
1 small (8 ounces) russet potato, peeled and cut into thin slices
1/2 teaspoon kosher salt, or more to taste
5 cups low-sodium chicken or vegetable stock, preferably homemade, or more as needed
1/2 teaspoon freshly grated nutmeg
1/3 cup packed basil leaves, rolled and cut into thin strips (chiffonade), for garnish, optional
- Melt the butter in a large pot over medium heat. Once it is foaming, add the onions and cook for 5 minutes, stirring often, until they have softened slightly.
- Add the turnips, potato, and salt. Mix well. Cover and reduce the heat to low. Cook for 20 minutes, stirring occasionally, until the vegetables are tender.
- Add the stock and stir to combine; cook for 10 minutes, until heated through.
- Remove from heat; use an immersion blender to puree into a smooth soup, or puree in batches in a blender or food processor. If using a blender, remove the center knob of the lid and place a clean dish towel over the opening to prevent steam from escaping.
- Return the soup to the pot and place over medium-low heat. Add the nutmeg and stir to incorporate. Cook for 10 minutes, then taste; adjust the seasoning as needed. If the soup is too thick, use extra stock to achieve the desired consistency.
- Serve warm, garnished in individual bowls with basil, if desired.