6-7 hakurei turnips, washed and cut into 1 inch chunks
2 medium potatoes, peeled and chopped into 1 inch chunks
6 cloves garlic, peeled, and smashed with the side of a knife
1 1/2 cups whole milk
salt and pepper to taste
a handful of chopped fresh herbs for garnish
Combine the turnips, potato, garlic cloves, and milk in a saucepan. Bring to a simmer over medium-high heat, then turn down to low and simmer, half-covered, for about 20 minutes, or until the turnips and potato are tender when pricked with a fork. Stir fairly frequently to keep the pot from bubbling over.
Remove from the heat and blend the turnips, potato, garlic, and milk together until smooth, either using a handheld blender or in a standing blender (if using a standing blender, you’ll probably want to do the pureeing in two batches). If the mixture seems too thick, add a little additional milk. For a thinner soup, you can add a bit of warm stock until you get the consistency you want. Add salt and pepper to taste. Sprinkle with fresh herbs and serve.
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