Puree of Turnip soup

Ingredients:

1 lb white turnips (about 4 medium turnips)
1 medium Russet (or other starchy) potato
1 Tbsp coconut oil
1 medium onion, peeled and roughly chopped
1 clove garlic, peeled and crushed
1 qt vegetable broth or stock
Kosher salt, to taste
Ground white pepper, to taste

Preparation:

Cut turnips into (roughly) same-sized pieces, about ½ inch to 1 inch thick, depending on diameter. Don't worry about precision — the soup is going to be puréed anyway. We just want the pieces to be of uniform size so that they cook evenly.

Peel the potato and cut it into pieces about the same size as the turnips.

In a heavy-bottomed soup pot, heat the coconut oil over a low-to-medium heat.

Add the onion, garlic and turnips and cook for 2-3 minutes or until the onion is slightly translucent, stirring more or less continuously.

Add 1/2 cup of the chicken broth and cook for another minute or two or until the wine seems to have reduced by about half.

Add the stock and the potato. Increase the heat to medium-high and bring to a boil. Then lower the heat and simmer for 15 minutes or until the turnips and potatoes are soft enough that they can easily be pierced with a knife. Don't let them get mushy, though.

Remove from heat and purée in a blender, working in batches if necessary.

Return puréed soup to pot and bring to a simmer again, adding more broth or stock to adjust the thickness if necessary.

Season to taste with Kosher salt and white pepper.

Adapted from: http://culinaryarts.about.com/od/pureeacutedsoups/r/turnippuree.htm