Cauliflower and Turnip Soup
- 8 tablespoons butter
- 1 Medium onion, roughly chopped
- 2 cloves garlic, halved
- 1 teaspoon kosher salt, plus more to taste
- 1 medium head cauliflower, washed trimmed and cut into 2-inch pieces
- 2 to 3 medium purple topped turnips, peeled and cut into 1-inch pieces
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 6 to 8 cups chicken stock (homemade or boxed), divided
- Freshly ground black pepper
- Whole nutmeg for grating
In large saucepan, or Dutch oven over medium heat, melt butter until foamy. Add onion, shallot and garlic; season with salt.
Cook until translucent, about 5 minutes. Add cauliflower, turnips, thyme, bay leaf and 6 cups of chicken stock, stir to combine.
Bring to simmer and cook until cauliflower and turnips are tender, about 20 minutes. Taste for seasonings and adjust if necessary.
Remove bay leaf and using an immersion bender, blend to a smooth consistency, (you can also work in small batched with a countertop blender.) If the soup is too thick, add some of the remaining stock.
Taste again for seasoning and adjust if necessary.
Finish with black pepper and a pinch of grated nutmeg when serving
Tested in the THASC kitchen. Photo by THASC.
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