Cream of Turnip Soup

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Cream of Turnip Soup

Ingredients

  • 1 pound turnips, scrubbed and cut into even-sized dice
  • 1/2 cup of the turnip leaves, roughly chopped
  • 1 onion, peeled and chopped
  • 1 tablespoon butter
  • 4 tablespoons yogurt
  • Salt and pepper to taste
  • Grated nutmeg to taste
  • Sour cream for garnish (optional)
  • Chives for garnish

Instructions

In a large saucepan, melt the butter and add the onion. Cover and cook for five minutes. Add the turnips and leaves, and cook for another 5 minutes. Add 3-3/4 cups of water and raise the heat. Bring mixture to a boil, lower heat, and simmer for about 20 minutes (or until the vegetables are tender). Puree the soup in a blender and return to the pot. Add the yogurt, salt, pepper, and nutmeg. Serve with a dollop of cream on top, along with some chives. Note: If you don't have fresh turnips, substitute watercress for the leaves.

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