Concocted a Roasted Turnip Soup for These Cool June Days

The CSA's are turning out a fine crop of spring harukai turnips and swiss chard and I thought I would take a page out of my grandmother's book and concoct a recipe for turnip soup.  You can use the basic premises of this recipe to turn many veggies into soup. Give this one a try - my family gobbled it up and I need to make more!!

Roasted Turnip Soup with Swiss Chard

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 - depends 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.

Hint:  If you can resist not eating it immediately, the flavors really meld together nicely overnight for an ever tastier treat the next day!!  Make enough and freeze for cool fall day.

Enjoy!!