Turnip, Potato, and Garlic Soup

Turnip, Potato, and Garlic Soup

From the Food Network

Ingredients 

2 tbsp unsalted butter

4 shallots, chopped

1 peeled potato, chopped

1 medium clove garlic, minced, plus 1/2 cup peeled garlic cloves

1 sprig fresh rosemary

1 sprig fresh thyme

Kosher salt and freshly ground black pepper

3 1/2 cups low-sodium chicken broth

2 1/2 cups diced peeled turnips

1/4 to 1/2 cup heavy cream

Thinly sliced fresh parsley, for garnish

Bacon, to garnish

Instructions

Heat the butter in a medium saucepan over medium heat. Add the shallots and cook, stirring, until soft, 3 to 5 minutes. 

Add the potato, minced garlic, rosemary and thyme sprigs, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.

Add the turnips and remaining garlic cloves, bring back to a simmer and cook until the turnips and garlic are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. 

Remove from the heat, and cool at least 5 minutes.

Remove and discard the rosemary and thyme and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).

Stir in the cream and reheat the soup if necessary. Adjust the consistency and seasoning with water, salt and pepper.

Serve hot garnished with crispy, crumbled bacon for a hit of salt.