turnip soup

This recipe was created by a friend of mine who was so proud of the results, that he called a left me a message on my phone about it, which also happened to include the details of the entire recipe (yeah, it was a long message!). Needless to say, I had to make it and I’m happy to say, it’s a good as he said it was.

1 medium turnip, peeled and diced
2 1/2 -3 cups low-sodium vegetable stock
1 slice bacon, cut into 1/2-inch pieces
1 tablespoon extra virgin olive oil
1/4 yellow onion, diced
Salt, to taste
Freshly ground black pepper
1 teaspoon chopped fresh thyme
2 tablespoons heavy cream
Crusty bread, for serving

1. Place turnips in a medium saucepan and cover with 2 cups stock. Bring to a boil then reduce heat to low and simmer until turnips are fork tender, about 25-30 minutes.
2. Meanwhile, in a small sauté pan, cook bacon over medium heat until crispy. Remove with a slotted spoon and transfer to a paper towel-lined plate. Add onion to pan with bacon grease, along with oil and cook until onion is translucent, about 5 minutes. Season with salt and pepper. Add thyme and cook for another 1-2 minutes.
3. Transfer onion mixture, bacon, turnips and its stock to a blender along with another 1/2 cup stock and purée until a smooth consistency is reached (add more stock or water if necessary). Return to saucepan and stir in heavy cream. Heat over medium heat for 5-10 minutes or until warmed through, adding additional stock as needed.
4. Serve warm along with bread.

Serves 2.