This is a wonderful use for an underutilized root vegetable. Though the soup looks and tastes rich and creamy, it's surprisingly light: it contains no milk or cream, so it makes an excellent starter for an elaborate meal. Chef Holiday Recipes Made Easy Warming Soup Recipes

Edna Lewis
Scott Peacock
November 1998

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© Maura McEvoy

Recipe Summary

Yield:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large heavy stockpot or casserole, melt the butter until it foams. When the foam subsides, add the onions and cook over moderate heat until softened but not browned, about 5 minutes. Add the turnips and potatoes and stir to coat with the butter. Add 2 teaspoons of salt, cover and cook over low heat, stirring occasionally, until tender, about 20 minutes.

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  • Stir in the chicken stock and bring to a simmer. Cover partially and cook over moderate heat until the vegetables are very tender, about 10 minutes.

  • Working in batches, puree the soup in a blender until perfectly smooth. Return the soup to the pot and season with salt and the nutmeg. Ladle the soup into shallow bowls and garnish with the basil before serving.

Make Ahead

The soup can be refrigerated overnight.

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