As a kid, I just remember the weird smell of turnips and pork being cooked together on the stove. I was not a fan – at all. So, when a bunch of Hakurei turnips showed up in our CSA box last year, I was intent to give them another try. My initial use was super simple: peeled and roasted. And you know what? I actually liked them! With the latest box, I wanted to try something new – and it was A-MA-ZING.
Super Simple Turnip Soup
2 bunches Modern Heritage Hakurei turnips
¼ medium onion
¾ c. baby carrots
2 T. butter
4 c. chicken stock (**** use the leftover stock from the Cilantro Chicken salad, and then regular chicken stock for the balance)
1 pack S&B Bell Farms Superfood Mix Microgreens
Salt / pepper
Add the butter to a pot, and set on low heat to start melting. Separate the turnips from their greens, then peel and roughly chop the turnips. Chop onion and baby carrots. Once everything is chopped, turn heat to medium and add all vegetables. Cook until the veg starts getting a little bit of brown color.
Add the chicken stock, and let the soup simmer for about 15 min (I used homemade chicken stock for this recipe, and this past week I made Mexican-spiced chicken. I’m mentioning this because there were some extra flavors of chili powder, cilantro, and cumin in my stock.) Check the turnips with a fork, to be sure they are easily pierced. Taste for seasoning, and add salt and pepper as necessary.
Transfer hot soup to a blender, or use an immersion blender to make the consistency of soup you like.
Top generously with microgreens.