Heirloom Meals: Savoring Yesterday's Traditions Today

Roasted Turnip Soup with Swiss Chard

Roasted Turnip Soup


4 Harukai Turnips - the root part only, sliced
6 Shallots - diced
4 Cloves Garlic - minced
1-2 Teaspoons fresh thyme - minced
Salt and Pepper to Taste
2 Tablespoons Olive Oil
4 Cups chicken or vegetable broth
1/4 or so Half and Half or Heavy Cream - depending on how indulgent you want to be
1/2-1 Cup of Swiss Chard - chopped



Preheat oven to 400 degrees.
Combine first six ingredients, place in roasting pan and roast for 25-30 minutes until tender and golden.  

Transfer into saucepan, add broth.  

Bring to a gentle boil, lower heat to a simmer and puree until smooth with an immersion blender if you have one. (Otherwise use a blender or a food processor.)

Add in half and half and finish off with the chopped swiss chard.

Simmer for another 5 minutes and serve.

Categories: Carole's Concoctions, Heirloom Recipes

Tags: Soup, Swiss Chard, Turnip, Vegetables, Roasted