Creamy Turnip Soup

 

Ingredients:

• 4 medium turnips (about 1 1/2 pounds) plus 1 1/2 cups thinly sliced turnip greens or spinach, divided
• 2 tablespoons extra-virgin olive oil, divided
• 1 tablespoon butter
• 1 medium onion, sliced
• ½ teaspoon dried rosemary
• ½ teaspoon salt plus a pinch, divided
• ¼ teaspoon freshly ground white pepper plus a pinch, divided
• 4 cups reduced-sodium chicken broth
• ¼ cup shredded carrot
• 2 tablespoons thinly sliced scallion greens
• 2 teaspoons white-wine vinegar

Preparation:

1. Peel and slice turnips. Heat 1 tablespoon oil and butter in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to brown, about 5 minutes. Add the turnips, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon white pepper; stir to combine. Cover and cook, stirring once or twice, for 10 minutes.
2. Add broth, increase heat to high and bring to a boil. Reduce heat to maintain a simmer, cover, and cook until the turnips are tender, 10 to 12 minutes more.
3. Meanwhile, toss the turnip greens (or spinach) in a medium bowl with carrot, scallion greens, vinegar, the remaining 1 tablespoon oil, and a pinch of salt and pepper.
4. Puree the soup in the pan using an immersion blender or transfer it to a regular blender and blend until smooth. (Use caution when pureeing hot liquids.) Serve each portion of soup topped with a generous 1/4 cup of the salad.

https://www.eatingwell.com/recipe/252800/creamy-turnip-soup/