Turnip, Apple, and Jerusalem Artichoke Soup

Author: 
Lucy Baker
  • leek, trimmed
  • small onion, coarsely chopped
  • garlic clove
  • 1/4 Cup  extra virgin olive oil, plus more for drizzling
  •   Fine sea salt
  • 2 1/2 Cups  water
  • 2 1/2 Pounds  turnips, peeled and diced
  • 1 1/4 Pound  Jerusalem artichokes, peeled and diced
  • tart apples, peeled, cored, and diced
  •   Coarsely ground black pepper or Aleppo pepper
  •   Medium-coarse sea salt
  • 1 leek, trimmed
  • 1 small onion, coarsely chopped
  • 1 garlic clove
  • 1/4 cup extra virgin olive oil, plus more for drizzling
  • Fine sea salt
  • 2 1/2 cups water
  • 2 1/2 pounds turnips, peeled and diced
  • 1 1/4 pounds Jerusalem artichokes, peeled and diced
  • 2 tart apples, peeled, cored, and diced
  • Coarsely ground black pepper or Aleppo pepper
  • Medium-coarse sea salt
The following recipe is from the September 17th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! The unique flavor of turnips is at once sweet and bitter. While they are available year-round, they are at their best in the fall and winter months. Here they are paired with juicy apples and mild Jerusalem artichokes in a hearty soup.

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