Recipe: Gilfeather turnip soup

WARDSBORO — Just in time for Gilfeather turnip season, The Commons recently obtained a copy of a soup recipe, courtesy of Linda Gifkins, one of the coordinators of Wardsboro's Gilfeather Turnip Festival.

Gifkins said the recipe was developed by Greg Parks, nationally-acclaimed former executive chef at Newfane's Four Columns Inn. It makes 2 quarts (7 servings).

¶½ stick ({1/8}-lb.) of butter

¶1½ lbs. peeled and chopped Gilfeather turnips (weigh after peeling)

¶2 large onions, chopped

¶1 clove garlic, minced

¶4 cups chicken or vegetable broth

¶½ cup half and half

¶{1/8} teaspoon nutmeg

¶Salt and pepper to taste

Heat broth in medium saucepan. Melt butter in 4-quart saucepan and saute onion and garlic until soft but not browned. Add broth and chopped turnips and cook until tender. Puree soup with immersion blender (or carefully add to regular blender, blending a few cups at a time, then return soup to saucepan). Add half and half, nutmeg, and salt and pepper. Serve hot.

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