Caramelized Turnip and Apple Soup With Tarragon Sour Cream
- Ready In:
- 1hr 45mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 1 large Spanish onion, cut in half through the root end,then cut into half moon slices
- 7 cups chopped turnips (peeled)
- 3 granny smith apples, cored and chopped
- 1⁄4 cup olive oil
- 1 tablespoon fresh thyme leave, plus
- 1 small fresh thyme sprig, for garnish
- 1 cup sour cream
- 1 1⁄2 tablespoons minced fresh tarragon
- 1 teaspoon grated lemon, zest of
- salt
- cracked black pepper
directions
- In a heavy stock pot over low heat, slowly cook the onion, turnips and apples in the olive oil, until they are soft and browned, stirring occasionally, about 35 to 45 minutes.
- Add the thyme and enough water (or stock) to cover the vegetables just barely.
- Simmer covered over low heat for about 1 hour.
- If the soup is too thick you can add a little more water or stock.
- Let the soup cool a little, thenpuree in a blender or food processor.
- Reheat, adding salt and pepper to taste.
- In a small bowl, combine the sour cream, tarragon and lemon zest.
- Serve the hot soup garnished with the sour cream mixture and thyme sprigs.
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RECIPE SUBMITTED BY
MarieRynr
Chester, 0