There’s nothing quite like a bowl of hot soup to take the chill out of a cold winter day. Although everybody seems to have their favorites, there’s something to be said for the unexpected. This hearty roasted turnip soup from Eva Kosmas Flores of Adventures In Cooking pairs seasonal produce with hints of black pepper and gruyere cheese for a rich, savory taste that is sure to warm you through and through!
Roasted Turnip & Gruyere Soup
1 ¾ pounds turnips, peeled and quartered
1 tablespoon olive oil
½ teaspoon salt
pinch black pepper
2 tablespoons unsalted butter
1 large yellow onion, diced
2 cups chicken or vegetable stock
1 ½ cups whole milk
½ teaspoon dried sage
4 ounces gruyere cheese, grated
Salt to taste
Preheat the oven to 375 degrees Fahrenheit. Toss together the turnips, olive oil, salt, and pepper in a large bowl until the turnips are coated in the oil and seasonings. Spread the turnip quarters out on a baking sheet and roast until the edges are deeply golden and the turnips are slightly wrinkled and very soft when poked with a fork, about 45 to 50 minutes.
While the turnips are roasting, melt the butter in a medium frying pan over medium low heat. Add the onion and stir to coat in the melted butter. Sauté until the onions have turned soft and translucent and lightly golden around the edges, about 10 o 15 minutes. Remove from heat and set aside.
Once the turnips are done, place the turnips, onion, chicken stock, milk, and sage in a blender or food processor and blend at high speed for a minimum of 1 minute, or until silky smooth in texture.
Empty the puree into a medium saucepan and place over low heat. Stir the mixture and heat until hot but not boiling. Add the grated gruyere to the pot and stir until the cheese melts and the mixture is completely smooth. Taste and add salt as desired. Serve immediately.