Turnip Apple Soup
Some winter root veggies are easier to work with than others. Turnips tend to get relegated to the more difficult category, for their lack of inherent sweetness and strong flavor. Softening the flavor a little with leeks and apples while also meeting and balancing it with mustard and a generous addition of hard cheese or nutritional yeast (anything with natural glutamates) creates a bold but comforting soup that’s extra satisfying on a cold day. Use granny smith or golden delicious, depending on how much sweetness you want, and don’t bother peeling - the apples will soften completely in the cooking and get blended in the end.
2 Tbsp butter
2 cups sliced leeks (about 6 oz)
2 cloves garlic, smashed
1 ½ lb turnip, peeled and cut into 1” dice
1 tsp sea salt
1 lb (about 2 large or 3 small) green/yellow apples, cored and roughly chopped (to make 3 cups)
4 cups chicken or vegetable stock
½ tsp dried thyme
¼ tsp dried marjoram (optional)
1 bay leaf
2-3 tsp whole grain mustard
Salt & pepper, to taste
Hard cheese or nutritional yeast, to serve
In a decent sized pot, melt the butter over medium heat. Continue cooking until it starts to brown, then add leeks and cook over medium-low heat for a few minutes to lightly caramelize. Add the garlic and cook for another 2 minutes to soften, then add turnip and salt and cook over medium to begin softening (turning translucent). Add apple and cook over medium-high for one minute, then add stock and herbs. Bring to a simmer and cover, continue to cook at a low simmer for 20-30 minutes, until turnips are tender and easily pierced with a skewer or fork. Remove bay leaf and puree with an immersion blender or in a standard blender to smooth, blend in mustard and salt and pepper to taste. Serve hot with plenty of grated parmesan, cheddar or a nice firm cheese from Winter Hill (or a few good shakes of nutritional yeast) and some crusty baguette or, if you’re very lucky, pretzel croutons from Bretzel und Brot. This would also be excellent with anything porky.