Heirloom Turnips and Heavenly Roasted Garlic Flavor the Autumn!
If you can’t find Gilfeather turnips, use a mix of regular turnip and rutabaga.
In a large stockpot combine:
- 2 tbsp. olive oil
- 2 tbsp. unsalted butter
- 1 cup diced onions
- 3 cups diced leeks
- 1 large carrot, diced
- 2 ribs celery, diced
Sauté until the onions and leeks are translucent, but no color. Add:
- ½ cup dry white wine
Continue cooking for five minutes. Add:
- 2 lbs. diced Gilfeather turnips
- 1 or 2 large potatoes, diced
- 4 cups vegetable stock or water
- 1 bay leaf
- Salt and pepper to taste
Bring to a boil, then cover and simmer for about 45 minutes, or until the vegetables are all soft, and the flavors have had plenty of time to mingle.
While the soup is simmering, roast:
- 2 whole heads of garlic
Cut the tops off the garlic and remove any loose skin. Place in the center of a piece of aluminum foil and drizzle with olive oil. Close up the foil tightly and place in a 450 degree oven. Roast for 40 to 45 minutes.
Remove from the oven and squeeze the pulp out of the garlic heads. It will pop right out. Add the pulp to the pot of soup.
Using a hand immersion blender (the easiest), regular blender, food processor, or food mill, puree the soup mixture. You will have to do this in batches if you are not using the hand blender.
Return the mixture to the pot over low heat and add:
- 2 cups milk or cream of choice, optional
This could be half-and-half, light cream, soymilk, lite coconut milk, etc. You can also add more stock or water at this point to thin, and omit the milk component altogether. Correct the seasoning if necessary.
Serve as is, or top with some fried shallots, or fresh scallions. Make 10 hefty cups of soup.