turnip soup

Once again faced with a vegetable I rarely buy, I decided to make a simple soup found in Bryant Terry's cookbook. This may not be the most appetizing photo I've taken (the reflective oil) but it is a light and tasty soup!

Roasted Turnip and Shallots with Turnip Greens Soup

1 bunch of young turnips with greens, cut into 1/2" pieces and set greens aside

1-2 shallots, peeled and cut into 1/2" pieces

1 t. olive oil

sea salt

1-2 cloves garlic, minced

1 sprig rosemary

3 c. vegetable stock

pepper

1. Preheat oven to 400 deg. F.

2. Roast the turnip pieces, shallots, 1/2 t. olive oil and a sprinkle of salt in a baking dish for one hour. Stir periodically.

3. Meanwhile trim and wash greens. Chop into bite-size pieces, rinse well. (Save tough stems for homemade stock). Combine 1/2 t. olive oil and garlic in large saucepan over medium heat. Saute for 1 1/2 minutes, then add the greens and remaining salt. Saute the greens until tender, about 5 minutes. Add stock to saucepan and set aside.

4. When the turnips and shallots are done roasting, transfer to saucepan. Add rosemary and bring to a boil, then lower to simmer and cook for 5 minutes, until hot.

Yield: 2-3 servings