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Creamy Roasted Turnip and Garlic Soup

Servings: 4 to 6

Roasting the turnips, apples, and garlic adds another layer of savory depth to this hearty soup. The crispy greens dress it up for an elegant presentation.


  • 2 lb. small turnips with greens, roots trimmed
  • 2 Granny Smith apples, peeled, cored, and cut into eighths
  • 20 cloves garlic
  • 1/2 cup sherry
  • 1/2 cup olive oil
  • Kosher salt and freshly ground black pepper
  • 1 quart chicken or vegetable stock
  • 1/2 cup heavy cream
  • 4 oz. Gruyère cheese, grated

Nutritional Information

  • Calories (kcal) : 410
  • Fat Calories (kcal): 210
  • Fat (g): 32
  • Saturated Fat (g): 11
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 17
  • Cholesterol (mg): 45
  • Sodium (mg): 370
  • Carbohydrates (g): 20
  • Fiber (g): 3
  • Protein (g): 11


  • Position a rack in the center of the oven and heat the oven to 425°F.
  • Separate the turnips from the greens and set 1/2 cup thinly sliced greens aside. Cut the turnips in half, chop the greens, and transfer to a large bowl. Toss with the apples, garlic, and sherry. Toss with 1/4 cup of the olive oil, 1/2 tsp. salt, and 1/2 tsp. pepper. Transfer the mixture to a large rimmed baking sheet and roast until golden brown in spots, about 30 minutes. Using a large metal spatula, flip the mixture and continue roasting another 30 minutes.
  • Meanwhile, heat the remain­ing 1/4 cup oil over medium-high heat until shimmering. Working in batches, fry the sliced leaves until deep green, translucent, and crispy. Transfer to a paper towel–lined plate and sprinkle with salt.
  • Working in two batches, purée each batch of vegetables with 2 cups of stock, then transfer to a 4-quart pot. Bring to a boil, then reduce the heat to medium low, add the cream and 3 oz. of the cheese, and heat through, stirring until all the cheese has melted. Season to taste with salt and pepper and serve in a tureen or in bowls, garnished with the remaining 1 oz. cheese and crispy greens.


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