This is the popular Gilfeather turnip soup that is served at the annual Gilfeather Turnip Festival in Vermont. It is based on a recipe that was originally created by Chef Greg Parks, formerly with Newfane’s Four Columns Inn.
¼ lb. butter
3 lbs. Gilfeather turnip, peeled and
4 large onions, chopped
1 clove garlic, minced
8 cups unsalted vegetable broth
1 cup half and half
¼ tsp. ground nutmeg
Salt and pepper to taste
Fresh spinach, washed and de-stemmed, optional garnish
Melt butter in 5-quart pot and sauté chopped onion and garlic until soft but not browned. Add broth and chopped turnips and cook until tender. Drain and reserve some of the liquid. Purée mixture in food processor until smooth. Put through a food mill or sieve and return to pot. Add seasonings and half and half. Mix well. Taste and adjust seasonings. Add reserved cooking liquid if soup is too thick. Optional garnish: sauté spinach in a small amount of olive oil until just wilted. Use as a garnish on top of the soup in each bowl when serving.
Selections from The Gilfeather Turnip Cookbook, Third Edition, 2016. A fundraising publication, available at the Gilfeather Turnip Festival in October in Wardsboro, Vermont and at the Wardsboro Public Library. Order a copy online at friendsofwardsborolibrary.org. Hand-bound with twig and twine, 200 pages, paperback, 8½ by 5½ inches. One recipe per page, easy to read.