Oh, smooth and bulbous turnip
Dug up from loamy ground
Your regal robe of purple-white
A gem I’ve truly found
But what am I to do with you
Your taste a bit too mild
I’ll pair you with the garlic
So my dinner guests go wild!
You’ll go wild for this simple, luxuriously creamy turnip soup with roasted garlic. Herbs and a sprinkle of cheese take it over the top. You may need to double the recipe for your next dinner party.
Turnip and Roasted Garlic Soup
(Makes 4 one-cup servings)
- 4 heads garlic
- 2 T. olive oil
- 1 lb. turnips
- 2 ½ c. chicken broth
- thyme (about 4 inches fresh sprigs or ¼ t. dried)
- 2 oz. melting cheese (choose assertive flavors such as goat cheese or gruyere)
- ½ t. salt
- Fresh herbs for garnish: additional thyme, dill, or chives
Prepare roasted garlic: Do this at least one hour (or even a day) before you make the soup. Preheat oven to 400 degrees. Slice off the top of each garlic head, to reveal the cloves inside. Place onto aluminum foil (cut side up). Drizzle garlic with olive oil. Close up foil and bake for about 45 minutes.
Garlic is done when completely soft and a golden, nutty color. Allow roasted garlic to cool. Remove cloves from their papery skins by holding upside down and squeezing into a small bowl. Store roasted garlic in refrigerator if using the next day.
Prepare soup base: Peel turnips. Dice into one-inch cubes. Place turnip pieces in 4-quart saucepan, along with chicken broth and thyme. Bring to a simmer. Cook with lid on for 10-15 minutes, or until turnips are very tender.
Complete the soup: Remove thyme sprigs from soup base. Add roasted garlic. Puree soup using a hand blender, standard blender, or food processor. Return to the stovetop and heat through. Add the cheese, reserving a little for garnish if desired. If soup is too thick, add a splash of chicken stock. Season with salt and pepper. Serve with reserved cheese and fresh herbs as garnish.