If using new, tender-skinned turnips, you needn’t peel them, although you can if you wish. If using storage turnips, peel them thickly, getting right under the epidermis, a thin line that you can see. Cut turnips into rough 1-inch cubes.
Melt butter in a soup pot over medium heat. Add turnips, potatoes, onion or leeks, garlic, parsley, and thyme. Cook for about 5 minutes, add 1 teaspoon salt and water or broth, and bring to a boil. Reduce heat and simmer, partially covered, until vegetables are tender, about 25 minutes. Keep the soup chunky if you like, purée a portion of it (such as 1 cup or half) to give it a creamy background, or purée the whole thing.
Stir in milk. If you’ve cooked any greens, stir them in as well. Taste and adjust seasoning with salt and white pepper. Serve soup, topped with cheese and croutons, if using.
Amount Per Serving
% Daily Value*
Total Carbohydrates 22g7%
Dietary Fiber 3g12%
* Percent Daily Values are based on a 2000 calorie diet.