• 1 tbsp butter
  • 4 cups chopped peeled turnips
  • 2 tbsp minced fresh parsley
  • 1 tbsp lemon juice
  • 1/8 tsp freshly milled black pepper
  • Salt to taste
  • 1 cup coarsely chopped onions
  • 2 cups chicken or veggie stock
  • 1 tbsp sugar
  • 1 bay leaf
  • 1 cup milk


Melt the butter in a Dutch oven over low heat. Add the onions and cook stirring occasionally until tender, about 8 mins. Stir the turnips into the onions, then add the stock, parsley, sugar, lemon juice, bay leaf, and pepper. Cover and simmer for 45 mins or until the turnips are very tender. Remove the bay leaf and puree the turnip mixture in a blender or food processor. Return the puree to the pan; add the milk and salt to taste. Heat the soup to a boil, divide into six warm soup bowls and serve.

Serves 4-6.

from Recipes from America’s Small Farms