This is a creamy, hearty, sweet soup perfect to warm up on these unusually cold February days we are having. I had kind of forgot about turnips since the fall, when I found some ready to eat in my garden! Sure enough local organic turnips are still available commercially too. Like most foods I grow there was not enough in the garden to support what my family consumes but the foods I grow are always an easy to follow directional arrow pointing to what is locally in season.
4 Medium Turnips
1 Large Carrot
1 Medium Onion
6 cups of veggies stock, water or a combination of both
1 Cup Dry Uncooked Cannellini Beans
1 Tbl Fresh Rosemary
2 Tsp Fresh Thyme
Olive Oil, Sea Salt and Freshly Ground Black Pepper
*Optional Garnishes* a small sprinkle of sweet smoked paprika, a few drops herb infused oil, a hand full of toasted croutons, a spring of rosemary or a little chopped flat parsley all work well.
Method: Preheat oven to 350F, wash, peel and chop turnips and carrot toss with olive oil to coat sprinkle with sea salt spread on a baking sheet in a single layer cook for 1 hour(or until turnips caramelize) turning half way through. Dice up the onion and in a heavy bottom soup pot with a little olive oil sauté over medium to low heat until translucent. Add in water and/or stock, roasted turnip & carrot, beans, and herbs. Bring to a boil reduced heat to low cover simmer for 2 hours until beans a tender falling apart. Puree with hand blender until smooth, season with salt and pepper. Eat!