17th
Turnip, Apple and Jerusalem Artichoke Soup
From Serious Eats
1 onion, coarsely chopped
2 garlic cloves chopped
1/4 cup extra virgin olive oil
2 1/2 cups broth or water (or more for a thinner soup)
2 1/2 pounds turnips, peeled and diced
1 1/4 pounds Jerusalem artichokes, peeled and diced
2 tart apples, peeled, cored, and diced
4 sprigs of thyme
1 tablespoon balsamic vinegar
Coarsely ground black pepper
Sea salt
Heat oil in a large dutch oven or other heavy pot over medium heat. Add onion and garlic and cook, stirring occasionally, until vegetables begin to soften, about 3 minutes. Add a pinch of salt and 1/2 cup of water. Bring to a gentle simmer, reduce heat to medium-low, and cook until water is almost completely evaporated, about 15 minutes.
Add turnips, artichokes, apple, remaining 2 cups of water, thyme and a pinch of salt and pepper. Cover and simmer until apple is soft and flavors have blended, about 30 minutes more.
Remove thyme sprigs and puree soup in batches in a blender or using a hand blender until smooth. Add the balsamic vinegar and salt and pepper to taste.
