Creamy Turnip Soup

Adapted from Vegetable Soups from Debroah Madison’s Kitchen.

  • 1.5 lbs of turnips, but you can substitute some of the turnips for celeriac, parsnips, or potatoes.
  • One onion, chunked
  • Four cloves of garlic, peeled
  • 2 Tbs olive oil
  • 1 tsp dried thyme
  • 1 tsp salt
  • 2 cups milk
  • 1 tsp tarragon

Wash, peel and roughly chop the root veggies, and parboil them for three minutes. Toss the roots, onions, garlic, thyme, 1/2 tsp salt and olive oil. Roast all together at 425º for 45 minutes to an hour, stirring the veggies every 15 minutes or so.

Transfer the roasted veggies to a soup pot, add 2 cups of water and the milk, season with the remaining salt, and bring to a boil. Reduce heat and simmer until the vegetables are soft.

Puree the soup, season to taste, and stir in the tarragon.