This will make a turnip lover out of anyone…
1 T butter or olive oil
1 c chopped onion
4 c (peeled) chopped turnips
3 c broth or water, or a combination
2 T chopped fresh parsley, cilantro or other fresh herb, or 2 t dried herb
1 T sugar, optional (though use if serving turnip dislikers…)
1 T lemon juice or white wine vinegar
1 bay leaf
salt and pepper, to taste
1 c milk, half-and-half, cream, or a combination; or dairy alternative
1. Melt butter or heat oil in a soup pot over medium heat. Add onions, and cook, stirring occasionally, for about 8 minutes. Add the turnips, stirring to combine with the onions. Cook for a few minutes, stirring now and then.
2. Add broth, herb, sugar if using, lemon juice, bay leaf, salt, and pepper. Bring to a gentle boil, then reduce heat, cover, and simmer for about 45 minutes, until the turnips are very tender. Take off heat and let cool for a bit.
3. Remove the bay leaf and purée the mixture, in batches if necessary, in a blender or food processor; or in the pot with an immersion blender. Or don’t purée–leave it chunky, chowderish. Return the purée to the pot, if necessary, and add the milk. Heat the soup through just to a simmer. Taste for seasonings and serve.