Cook the Book: Turnip and Leek Soup

I created this soup to deal with a mountain of turnips that we received from Agricola Farms.  It reminds me of potato and leek soup – just a tasty twist on a classic.

2 tablespoons butter
1 large onion, chopped
3 cups cleaned and chopped leeks
6 cups peeled and coarsely chopped turnips
2 teaspoons salt
1 teaspoon freshly grated nutmeg
1 1/2 tablespoons freshly grated ginger
1 cup white wine
2 cups vegetable stock
1 cup sour cream for garnish

Melt the butter in a large stockpot over medium-high heat Add everything but the wine, stock, and sour cream and cook until the onions are translucent. Add the wine and stock and simmer for at least 30 minutes. For a more rustic soup, leave it as it is; to fancy it up a bit, whiz everything in the blender.  Garnish with a dollop of sour cream.

Serves 4-6