Gilfeather Turnip Soup
1/4 lb butter (1 stick, I prefer Irish)
1/4 cup Olive & Thistle Butter EVOO
3 lbs Gilfeather Turnips, peeled and chopped
4 lg onions, chopped
2 cloves garlic, minced
8 cups chicken broth (can use vegetable broth if preferred)
1 cup heavy cream
1/4 tsp nutmeg
salt & pepper to taste
parsley to garnish (optional)
Heat broth in large pot. Melt butter and O&T Butter EVOO in large pot and sauté onion and garlic until soft. Add broth and chopped turnips and cook on medium/low heat until soft. Puree soup with hand blender, until smooth. Add heavy cream, nutmeg and salt and pepper, mix well over medium heat until desired temperature and thickness.
Adapted from Greg Parks recipe - Chef at Four Columns Inn Newfane VT
