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CREAM OF TURNIP SOUP
1 pound turnips, scrubbed and cut into even-sized dice
1/2 cup of the turnip leaves, roughly chopped
1 onion, peeled and chopped
1 tablespoon butter
4 tablespoons yogurt
Salt and pepper to taste
Grated nutmeg to taste
Sour cream for garnish (optional)
Chives for garnish
In a large saucepan, melt the butter and add the onion. Cover and
cook for five minutes. Add the turnips and leaves, and cook for
another 5 minutes. Add 3-3/4 cups of water and raise the heat.
Bring mixture to a boil, lower heat, and simmer for about 20 minutes
(or until the vegetables are tender). Puree the soup in a blender
and return to the pot. Add the yogurt, salt, pepper, and nutmeg.
Serve with a dollop of cream on top, along with some chives.
Note: If you don't have fresh turnips, substitute watercress for
the leaves.
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Cream Turnip 02