Caramelized Turnip And Apple Soup With Tarragon Sour Cream

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 large spanish onion, 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 leave, plus
• 1 small fresh thyme sprig, for garnish
• 1 cup sour cream
• 1 1/2 tablespoons minced fresh tarragon
• 1 teaspoon grated lemon, zest of
• salt
• cracked black pepper

Recipe

• 1 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.
• 2 add the thyme and enough water (or stock) to cover the vegetables just barely.
• 3 simmer covered over low heat for about 1 hour.
• 4 if the soup is too thick you can add a little more water or stock.
• 5 let the soup cool a little, thenpuree in a blender or food processor.
• 6 reheat, adding salt and pepper to taste.
• 7 in a small bowl, combine the sour cream, tarragon and lemon zest.
• 8 serve the hot soup garnished with the sour cream mixture and thyme sprigs.