·1 tablespoon olive oil or ghee
·1/2 onion, coarsely chopped
·1 clove garlic, minced
·1 lb turnips, peeled and cut into large chunks
·3/4 lb gold potatoes, peeled and halved large chunks
·2 cups chicken broth
·1/4 teaspoon fresh thyme
·1-2 bay leaves
·1 dash ground nutmeg
·Salt and pepper, to taste
·sprigs of fresh thyme, for garnish
In a stockpot, warm the olive oil/ghee over medium heat. Add the onion and sauté until softened and starting to caramelize, about 5 minutes. Then, add the garlic and sauté until aromatic, about 30 seconds. Add the turnips, potatoes, broth, thyme, bay leaves, and nutmeg; stir to combine. Simmer until vegetables are just starting to fall apart, about 20 minutes, reducing heat if needed to maintain a steady but gentle simmer. Remove the bay leaves, then transfer to a blender and blend until smooth. Return to the stockpot and keep heated over low heat. Taste and add salt and pepper as desired, then serve garnished with sprigs of fresh thyme.
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