This soup is so easy and delicious. My soup tastes like turnips, not overpowered by any other ingredients. That is why I chose sautéed apple to add sweetness to balance the flavors.

INGREDIENTS:

1. Lb. turnips peeled, trimmed and cut to pieces

1 medium shallot diced

2-½ tablespoon unsalted butter

Vegetable stock 

1 ½ cup heavy cream 

1 large apple diced

2 sprigs of thyme 

1 clove of garlic crushed

Salt and freshly ground pepper to taste

STEPS:

Preheat a non-stick sautéed pan over high heat; lightly coat the pan with the butter then add the diced apple and the thyme, sauté by stirring frequently to promote even browning and cooking (shake the pan in a back-and-forth motion). Sauté for about 3 minutes or until the apple is tender and brown then set a side.

Meanwhile, melt the butter in deep pan over medium heat, add the diced shallot and cook for about 5 minute or until translucent.

Add the turnips, garlic and cook for about 3 minutes stirring constantly avoiding any color. Cover the turnips with vegetable stock and cook slowly for about 30 minutes or until tender.

Working in small batches, transfer the soup to a blender and start pureeing on high speed until smooth.

Return soup to pot and stir in the heavy cream. 

Check the seasoning again and garnish with sautéed apple