Buttered turnip soup

By Fred Morin and Dave McMillan
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  • 225 grams unsalted butter
  • 4 cups (550 grams) peeled white turnips (not rutabaga!), cut into 1 centimeter cubes (4 to 6 turnips)
  • 2 1/2 to 3 cups (600 to 700 ml) chicken stock or whole milk
  • 1 teaspoon sea salt
  • 1/4 teaspoon white pepper
  • 2 tablespoons maple syrup (optional)


  1. In a Dutch oven or copper pot over low-medium heat, melt the butter. Add the turnips and stir, then cover. Sweat the turnips very slowly while stirring occasionally, keeping the pan covered the rest of the time. Give the vegetables a stir every five minutes until they are really soft, as only a European mother could appreciate, 35 to 40 minutes. Remove from the heat.
  2. Add the chicken stock while blending with an immersion blender until the desired consistency. Season with the salt and pepper. Note that a touch of maple syrup is a delicious addition. Return to the heat to warm, if needed.
  3. Serve with a mind-bent spoon.

Note: This simple method of soup making can be applied to any number of root vegetables, but big white turnips are the most delicious and the proper adult decision.

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