Turn Heads with Apple Turnip Soup

Late autumn is the perfect time for a comforting bowl of soup—all the more if it’s prepared with Sonesta’s Food Is Art approach to cooking, courtesy of the Royal Sonesta Boston.

New England’s local seasonal bounty is on full display in Executive Chef Brian Dandro’s Apple Turnip Soup. “For the most fulfilling and delicious dishes,” he says, “I always turn to whatever is fresh off the farm. This recipe is a favorite both at the Royal Sonesta Boston’s ArtBar and at home.”  We think it’s a dish you’ll warm up to.

Apple Turnip Soup

Ingredients:

Turnips, 3 small-medium, peeled and cut in 4 pieces

Yukon Gold potatoes, 2 medium, peeled and cut into 4-6 pieces

Unsalted butter, ½ stick cubed

1 tablespoon Canola oil

1 Spanish onion, medium small dice

Celery stalk , ½ cut roughly in small pieces, leaves reserved

2 Gala apples, cored and thinly sliced

2 cloves Garlic, minced

Pinch Nutmeg

1 ground Bay Leaf

Dark beer, ½ bottle

Vegetable stock  1 pint

Heavy cream, 2 ounces

Method of Preparation:

In a large pot sweat the onions, celery and garlic until translucent Add the potatoes, turnips and saute 3-4 minutes.

Add beer and let cook 3 minutes.

Add apples, bay leaf, nutmeg and veg stock. Let cook over medium heat until turnip and potatoes are soft.

Remove the bay leaf.

Transfer, in batches if necessary, to blender or food processor and blend until smooth.

Return to stove top on low heat, whisk in heavy cream and butter.

Season with salt and white pepper.