Does it sound good? Probably not, but let me tell you, it is delicious. Here in Vermont, the Gilfeather Turnip is the State vegetable, and we have found some interesting ways to incorporate it into dishes. Even if you think this soup isn’t for you, give it a try – you will be pleasantly surprised by its creaminess, depth of flavor, and ease of cooking! This recipe is my own twist on a recipe that came courtesy of an adaptation of the New York Times’ recipe and was published in The Gilfeather Turnip Cookbook, Third Edition by the Friends of the Wardsboro Library.
If you’ve never tried roasted walnut oil before, it is a great oil to use for many things, including on ravioli instead of sauce and on top of this soup! We get ours from alla vita. Don’t make the mistake of getting regular walnut oil – it doesn’t have nearly the flavor of the roasted walnut oil.
Prep Time: 15 minutes
Cook Time: 1 hour
Ready In: 1 hour 15 minutes
- 1 tbsp olive oil
- 3 red onions, diced
- 6 cloves garlic, minced
- 3 lb Gilfeather turnip, peeled and cut into small pieces
- 3/4 lb potatoes, peeled and diced
- 8 cups vegetable stock
- 2 bay leaves
- Salt and pepper to taste
- 1 bunch kale
- Roasted walnut oil
- Dutch oven or heavy bottomed pot
- Large pot
- Immersion blender or regular blender
- Heat oil in a Dutch oven over medium heat. Add diced onions and cook until softened.
- Add garlic and sauté for a few seconds until fragrant.
- Add diced turnip, potatoes, vegetable stock, and bay leaves. Bring to a boil before covering and turning heat down to medium low. Let simmer for about an hour, until turnip is fork-tender.
- Take off the heat and let cool before pureeing with an immersion blender. Season to taste.
- Meanwhile, bring a large pot of salted water to a boil and blanche kale strips in salted water until crisp tender.
- Serve kale strips over soup with a drizzle of roasted walnut oil as a flavorful garnish.