Ingredients:
1 large Spanish onions, cut in half through the root end,then cut into half moon slices
7 cups chopped turnips ( peeled)
3 granny smith apples, cored and chopped
1/4 cup olive oil
1 tablespoon fresh thyme leaves, plus
1 small fresh thyme sprigs, for garnish
1 cup sour cream
1 1/2 tablespoons minced fresh tarragon
1 teaspoon grated lemons, zest of
salt
cracked black pepper
Directions:
In a heavy stock pot over low heat, slowly cook the onion, turnips and apples in the olive oil, until they are soft and browned, stirring occasionally, about 35 to 45 minutes.
Add the thyme and enough water (or stock) to cover the vegetables just barely.
Simmer covered over low heat for about 1 hour.
If the soup is too thick you can add a little more water or stock.
Let the soup cool a little, thenpuree in a blender or food processor.
Reheat, adding salt and pepper to taste.
In a small bowl, combine the sour cream, tarragon and lemon zest.
Serve the hot soup garnished with the sour cream mixture and thyme sprigs.
Servings: 8
Time preparation: 45 min.
Time total: 105 min.