Truffled Turnip Soup

Consider the turnip.

Blushing purple with a little white tail, it’s actually pretty cute, don’t you think? I found these small turnips at the grocery store last week, and scooped up a whole bunch because they were so darn adorable. I didn’t know what I’d use them for, but I knew I had to have them. Last night I was craving soup, so I decided to roast the turnips up with a bunch of carrots.

I know what you’re thinking: Root vegetables? But t’s spring, Katie! This soup is actually quite light and refreshing, and proves that earthy veggies aren’t just reserved for the colder months of the year. The truffle oil adds a delicate, indulgent flavor, and will make the perfect gourmet pairing for your everyday grilled cheese sandwich.

TRUFFLED TURNIP SOUP

Serves 2-4

• 3 large carrots, peeled and chopped into 1-inch pieces
• 6-8 small turnips, ends trimmed, peeled and quartered
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

• 2 tablespoon olive oil

• 2 cloves garlic, chopped

• 3 cups vegetable broth

• truffle oil, for garnish
• grated parmesan cheese, for garnish

Preheat oven to 425. Spread vegetables on a foil-lined baking sheet and sprinkle with salt, pepper, and half of the olive oil. Roast until golden brown, about 40 minutes. Remove from oven and set aside.

Heat a medium-sized saucepan over high heat. Add remaining olive oil and garlic and cook, stirring until fragrant and slightly browned, about 3 minutes. Add vegetable broth and vegetables and bring to a boil. Lower heat and simmer 10 minutes.

Remove from heat. Using an immersion blender, carefully purée soup until smooth.

Pour into bowls and drizzle each serving with a little truffle oil and a sprinkle of parmesan. Serve and enjoy!

In other news, the handle broke off of my Microplane. Business Day to the rescue!