By Yanik Ruiz-Ramón and Julie Croston

This is hot off the press. One of our friends on Twitter, Ms. Julie Croston (@inthebigmuddy), decided yesterday that she had an uncontrollable urge to massacre some turnips. At the same time, we at HealthyBoston are always looking for recipes that use locally grown seasonal veggies and fruits. Ms. Croston was able to pull off a feat of superhuman strength and intellect: she simultaneously satisfied her need to butcher some turnips while providing us with a recipe for some killer soup. And she did all of this while tweeting us the gory details.

#SlayTheTurnip Soup

Ingredients:
2 lbs turnips, cut into pieces no thicker than 1″

1 small potato, cut into pieces no thicker than 1″

1/2 onion, chopped

1 clove garlic, chopped in 3-4 pieces

2 inches of ginger root, peeled

1/2 cup 1 or 2% milk

2 tablespoons olivio spreadable butter or olive oil

6 cups water (or vegetable stock)

2 tablespoons Oloroso sherry or 1/2 cup white wine

1 1/4 teaspoons of salt

Black pepper to taste

Instructions: 

1. In a heavy-bottomed (preferably cast iron) soup pot, heat the oil on low.

2. Add the onion, garlic, ginger, potatoes, and turnips into the pan. Cook and stir occasionally until the onion is translucent, about 5-10 minutes.

3. Add the water or broth. Raise the heat to a boil, briefly, then partially cover the pot and lower to medium-low heat. Simmer for 10 minutes, then add salt and sherry, or until turnips and potatoes are soft enough that they can be easily pierced by a knife. Simmer five more minutes on low.

4. Remove from heat and purée in a blender, working in batches if necessary.

Tip: Use care when processing hot items in a blender as the hot steam can sometimes blow the blender lid off. Start on a slow speed with the lid slightly ajar to vent any steam, then seal the lid and increase the blending speed.

5. Return puréed soup to the pot, add the milk, and stir. Add more or less milk to adjust thickness to the thickness you like. Add black pepper to taste.

6. Devour.

Many many thanks to Julie for sharing this recipe with us and providing the pictures. Let us know how it turns out. Any suggestions to make it even tastier?

Yanik Ruiz-Ramón is the Multimedia Producer for BPHC. Among other things, he shoots video and tweets kitten pictures at @HealthyBoston.

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