Caption: Servings: 6
Time: 35 minutes
Difficulty: Easy
2 tbsp ghee or olive oil
1 onion, coarsely chopped
2 cloves garlic, minced
2 lbs turnips, peeled and cut into large chunks
1.5 lbs russet potatoes, peeled and cut into large chunks
4 cups chicken broth
1/2 tsp fresh thyme leaves (dried okay)
2 bay leaves
2 dashes ground nutmeg
salt and pepper to taste
sprigs of fresh thyme to garnish
1. In a stockpot, warm the ghee or oil over medium heat. Add the onion and sauté until softened and starting to caramelize, about 5 minutes, then add the garlic and sauté until aromatic, about 30 seconds. Add the turnips, potatoes, broth, thyme, bay leaves, and nutmeg; stir to combine. Simmer until the vegetables are just starting to fall apart, about 20 minutes, reducing heat if needed to maintain a steady but gentle simmer.
2. Fish out the bay leaves, then transfer to a blender and blend until smooth, in batches if needed (alternatively, use an immersion blender). Return to the stockpot and keep heated over low heat. Taste and add salt and pepper as desired, then serve garnished with sprigs of fresh thyme.