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Turnip-Apple Soup
This is a sweet and smooth soup that is creamy and delicious. It sounds like an unusual combination but is a wonderful surprise to guests. It’s a nice appetizer on Passover.
Recipe type: Soup
Serves: 4
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1-1/2 pounds turnips peeled and sliced 1- inch thick
- Kosher salt
- 2 tablespoons unsalted margarine
- 1 small onion, finely chopped
- 1 celery stalk, finely chopped
- 1 shallot, finely chopped
- 3 garlic cloves, finely chopped
- 1 Granny Smith apple, peeled and chopped into ½-inch pieces
- 2 tablespoons non-dairy creamer or pareve cream
- Garnish: parsley
Instructions
- Preheat oven to 425 degree oven. On a large roasting pan place turnips in a single layer. Roast in oven for 25 minutes or until golden brown.
- In the same saucepan, combine the margarine, onion, celery, shallot, garlic, apple and turnips. Season with salt and cook, stirring occasionally, until the vegetables are softened, 7 to 8 minutes. Stir in 4 cups of water and bring to a boil. Cover and cook over low heat until the turnips are very tender, about 25 minutes.
- Turn off heat. Add the creamer and with an immersion blender, puree until smooth. Season the soup with salt and serve warm. Drizzle in a little extra creamer and parsley for a pretty presentation.
- MAKE AHEAD The soup can be refrigerated for up to 2 days or frozen for up to two months.
