Turnip and Potato Soup with Smoky Cheese Toasts

 

We are experiencing a crazy March heat wave down here. I am not ready for summer.
I mean, come on.. I’m not done making soup yet!
We got a big bunch of turnips last week from our farmer. At that time, it wasn’t 85 degrees, so this was the perfect lunch. I used my typical method for making smooth vegetable soups- saute some onion, add the veggies with broth and any seasonings, simmer until the veggies are tender and then puree with a stick blender. Works every time.
The soup is simple in flavor- make sure you season it well with salt and pepper or it could turn out quite bland. I made the cheese toasts on a whim- the smoky taste goes great with the simple soup.
I hope you get to try this out before it’s too hot! Or just bookmark it for next year.. it seems weird to eat turnip soup with a tank top on.
Turnip and Potato Soup
 
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Author:
Recipe type: Soup
Serves: 4

Ingredients
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 medium/large turnips, peeled and cubed
  • 3 medium/large russet potatoes, peeled and cubed
  • 3 cloves of garlic, minced or crushed
  • a few sprigs fresh thyme
  • a few sprigs fresh rosemary
  • 5 cups chicken stock
  • salt and pepper to taste

Instructions
  1. In a stockpot or dutch oven, heat olive oil over medium heat. Add onion and cook until softened, 3-5 minutes. Add garlic and cook, 1-2 minutes. Add turnips, potatoes, thyme, rosemary (tie them together with twine if you want the removal to be easier) and stock and bring to a boil. Turn the heat down and simmer until vegetables are tender, 20-30 minutes. Remove the thyme and rosemary stalks. Turn off the heat and blend with a stick blender until smooth. Season well with salt and pepper and serve warm.

 

Smoky Cheese Toasts
 
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Author:
Recipe type: Side Dish
Serves: 2

Ingredients
  • 2 slices sourdough bread
  • 2 tablespoons butter, softened
  • ½ cup gruyere cheese, shredded
  • ½ teaspoon smoked paprika
  • salt and pepper to taste

Instructions
  1. Turn the broiler on high. Mix butter, cheese, paprika, salt and pepper together in a small bowl. Spread the butter mixture onto the bread. Broil for 2-4 minutes, watching carefully so they don’t burn. Serve warm.

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