Name: Creamy (Creamless) Turnip Soup
Yield: Serves 4
Ingredients: About 1½ pounds turnips (4 or 5 medium turnips, weighed without tops); White pepper; 2 tablespoons minced dill and/or celery leaves; 1½ tablespoons vegetable oil; 2 cups vegetable or chicken broth; About ¾ teaspoon kosher salt (omit if broth is salted); Several interior celery stalks with leaves; 3 tablespoons old-fashioned oatmeal (rolled oats); 1 cup water; 1 cup milk; 2 to 3 tablespoons lemon juice; 1 very large white onion

Preparation info

Serves
4

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

This smooth puree is as adaptable and appealing as French potato-leek soup—but Scottish in origin, as the oatmeal thickening indicates. And a surprising and remarkable thickener it is, offering a richness and shine comparable to heavy cream. Served plain, the soup is pleasingly pale and gentle. Or dress it up with a garnish of minced herbs or salmon roe, caraway croutons, or julienned smoked ham. For a spicy version, stir in curry powder or garam masala with the raw turnips, and substitute