A root vegetable extravaganza, this soup showcases the bounty of the country. Turnip, part of the cabbage family is high in Vit C and sweeter when young and small. The Garlic Box test kitchen enjoyed the balance brought to this soup incorporating apple, wine and maple syrup with a touch of heat and spice. Delicious!
Congratulations Colleen Elliott & Brenda Wheeler, on your winning GARLIC recipe.
- White Turnip - 1lb. (about 4 medium)
- Russet Potato - 1 large (or other starchy potato)
- Salted Butter - 1/2 cup
- Onion - 1 medium, peeled and roughly chopped
- Fresh/Frozen Ontario Garlic - 4 cloves cut in half
- Celery - 1 cup, roughly chopped
- Sweet Apple - 1 peeled and roughly chopped
- Low Sodium Vegetable Broth or Stock - 1 quart
- Chardonnay Wine - 1 cup
- Maple Syrup - 1/4-1/2 cup (to taste)
- Corriander - 3/8 tsp.
- Nutmeg - 1/4 tsp.
- Cracked Black Pepper - 1/4 tsp.
- Cayenne Pepper - 1/8 tsp.
- Bay Leaf - 1
- Salt & Pepper - to taste
1) Cut turnips into roughly same sized pieces - about 1/2" cubes.
2) Peel potatoes, cut into same size as turnip.
3) In a heavy-bottomed soup pot, heat butter over medium heat. Add onion, garlic, celery, apple, turnip and cook 3-5 minutes until the onion is slightly translucent, stirring often.
4) Add wine; cook until reduced by half. Add stock, bay leaf, potato. Increase heat to medium-high and bring to a boil. Lower heat and simmer 20 minutes or until turnip is cooked and easily pierced with a knife. Do not let it get mushy.
5) Remove from heat, remove bay leaf and puree in blender working in batches. Return soup to pot and bring to a simmer, adding more stock and adjusting seasoning if necessary. Add the Maple Syrup to taste and may add cream for creamier soup.
Option Garnish: crumbled bacon or chopped chorzio