Turnip and Potato Soup with Smoky Cheese Toasts

We are experiencing a crazy March heat wave down here. I am not ready for summer.

I mean, come on.. I'm not done making soup yet!

We got a big bunch of turnips last week from our farmer. At that time, it wasn't 85 degrees, so this was the perfect lunch. I used my typical method for making smooth vegetable soups- saute some onion, add the veggies with broth and any seasonings, simmer until the veggies are tender and then puree with a stick blender. Works every time.

The soup is simple in flavor- make sure you season it well with salt and pepper or it could turn out quite bland. I made the cheese toasts on a whim- the smoky taste goes great with the simple soup.

I hope you get to try this out before it's too hot! Or just bookmark it for next year.. it seems weird to eat turnip soup with a tank top on.

Turnip and Potato Soup
by Oven Love

Ingredients:

•  2 tablespoons olive oil
• 1 onion, diced
• 3 medium/large turnips, peeled and cubed
• 3 medium/large russet potatoes, peeled and cubed
• 3 cloves of garlic, minced or crushed
• a few sprigs fresh thyme
• a few sprigs fresh rosemary
• 5 cups chicken stock
• salt and pepper to taste

In a stockpot or dutch oven, heat olive oil over medium heat. Add onion and cook until softened, 3-5 minutes. Add garlic and cook, 1-2 minutes. Add turnips, potatoes, thyme, rosemary (tie them together with twine if you want the removal to be easier) and stock and bring to a boil. Turn the heat down and simmer until vegetables are tender, 20-30 minutes. Remove the thyme and rosemary stalks. Turn off the heat and blend with a stick blender until smooth. Season well with salt and pepper and serve warm.

Smoky Cheese Toasts
by Oven Love

 Ingredients:

• 2 slices sourdough bread
• 2 tablespoons butter, softened
• 1/2 cup gruyere cheese, shredded
• 1/2 teaspoon smoked paprika
• salt and pepper to taste

Turn the broiler on high. Mix butter, cheese, paprika, salt and pepper together in a small bowl. Spread the butter mixture onto the bread. Broil for 2-4 minutes, watching carefully so they don't burn. Serve warm.