This simple soup is a bestseller at the annual ‘Gilfeather’ Turnip Festival, which is held in Wardsboro, Vermont, the home of the farmer who first cultivated the variety.
- 1/4 pound butter
- 4 large onions, chopped
- 1 clove garlic, minced
- 8 cups unsalted chicken broth
- 3 pounds ‘Gilfeather’ turnip, peeled and chopped
- 1/4 teaspoon ground nutmeg
- Salt and pepper, to taste
- 1 cup half-and-half
- Fresh spinach, washed and de-stemmed, for garnish
- Melt butter in 5-quart pot, and sauté chopped onion and garlic until soft but not browned.
- Add broth and chopped turnip and cook until tender. Drain and reserve some of the liquid.
- Puree mixture in a food processor until smooth. Put through a food mill or sieve and return to pot.
- Add seasonings and half-and-half. Mix well. Taste and adjust seasonings.
- Add reserved cooking liquid if soup is too thick. Sauté spinach in a small amount of olive oil until just wilted. Use spinach as a garnish on top of the soup before serving.
For more about the ‘Gilfeather,’ see:
Reprinted with permission from The Gilfeather Turnip Cookbook, third edition, published by the Friends of the Wardsboro Library.