The following recipe is from the September 17th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!
The unique flavor of turnips is at once sweet and bitter. While they are available year-round, they are at their best in the fall and winter months. Here they are paired with juicy apples and mild Jerusalem artichokes in a hearty soup.
- Yield:6 to 8 servings
- 1 leek, trimmed
- 1 small onion, coarsely chopped
- 1 garlic clove
- 1/4 cup extra virgin olive oil, plus more for drizzling
- Fine sea salt
- 2 1/2 cups water
- 2 1/2 pounds turnips, peeled and diced
- 1 1/4 pounds Jerusalem artichokes, peeled and diced
- 2 tart apples, peeled, cored, and diced
- Coarsely ground black pepper or Aleppo pepper
- Medium-coarse sea salt
Cut leek lengthwise in half and rinse well. Finely chop leek together with onion and garlic.
Heat oil in a large Dutch oven or other heavy pot over medium heat. Add leek mixture and cook, stirring occasionally, until vegetables begin to soften, about 3 minutes. Add a pinch of salt and 1/2 cup of water. Bring to a gentle simmer, reduce heat to medium-low, and cook until water is almost completely evaporated, about 15 minutes.
Add turnips, artichokes, and remaining 2 cups of water. Cover and simmer until apple is soft and flavors have blended, about 30 minutes more.
Puree soup in batches in a blender until smooth. Add salt to taste. Serve drizzled with oil and sprinkled with a grinding of pepper and with salt, if desired.