Smokey Turnip, Potato and Lentil Soup

 

All members of our CSA received more than their fair share of turnips, including a prized one that weighed seven pounds. Turnips can be used as a substitute for potatoes in most recipes, as they contain less starch and belong to the same family as cauliflower. With fall in full swing, it was the perfect time to use the abundance of turnips from the garden. Soup season had officially begun, and we had house-made turkey stock on hand from last Thanksgiving. We also had bacon from a specialty shop in Chicago that Robert's father brought. Our pantry staples, potatoes, onions, and lentils, were excellent additions to the soup. Fresh herbs, if available, brighten and add considerable depth of flavor. The soup was delicious and served with bread. It made for a memorable fall night that warmed up the house.

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Ingredients 

• 2 Tablespoon olive oil
• 8 oz bacon or any type of smoked meat
• 2 Medium white onions diced
• 3 Medium-sized turnips, approx 1.5 lbs total, cut into bite-size pieces
• 1 Large starchy potato, cut into bite-sized pieces, approx 8 oz
• 2 Cups Lentles
• 3 Quarts stock of your choice, we selected our house-made turkey stock
• 1 Bunch parsley, roughly chopped approx 1 1/2 Cup
• 1 Bunch thyme
• Salt and pepper to taste

Preparation - 10 minutes Cook Time - 30 minutes Serving 6 - 10

1. Heat a tablespoon of olive oil in a large soup or stock pot and cook the onions until translucent.
2. Pour the stock over the onions and heat it to a light simmer.
3. Add your chopped root vegetables and a generous pinch of salt and pepper.
4. Measure your lentils and allow them to cook for approximately 25 minutes until they become tender.
5. Finish with your herbs, taste, and adjust the seasoning.
6. Serve as is or with crusty bread. Enjoy 😊