Silken Turnip and Potato Soup
Ingredients
- 1/2 stick butter (4 tablespoons; use olive oil if making a vegan recipe)
- 2 onions, thinly sliced
- 4-6 turnips, peeled and thinly sliced (about 2 pounds),
- 3-5 potatoes, peeled and thinly sliced (1/2 to 1 pound),
- 2 teaspoons salt
- 2 quarts chicken stock (or vegetable stock) (use vegetable stock if you prefer)
- 1/4 teaspoon nutmeg
Instructions
- Melt butter in a large soup pot over medium-low heat.
- Add onions and sauté until translucent, about 10 minutes.
- Add turnips, potatoes, and salt.
- Stir to combine, cover, and let cook for another 15 minutes.
- Add the stock and simmer 20 minutes or until veggies are soft.
- Puree with an immersion blender, or in batches in a blender or food processor. Serve hot!