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Creamy Turnip Soup

From Statesboro Market2Go

<p>This delicious creamy soup is a great way to enjoy vegetables during cold weather! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (modified slightly) (Entered by Ariana Giddens)
Serves: 9

2 tablespoons Butter
1 medium sized Onion (chopped)
3 Garlic cloves (minced)
1/2 cup White wine
3 pounds Turnips (peeled and cubed)
32 ounces Chicken broth
1 medium sized Potato, or multiple small potatoes (peeled and cubed)
1 cup Half & half cream
1/2 teaspoon Salt
1/2 teaspoon Ground nutmeg
1/2 teaspoon Olive oil
3 cups Spinach
Bread for serving (if desired)

Step by Step Instructions
  1. Heat the butter in a Dutch oven over medium high heat, then add the onion and cook until it is tender. Add the garlic and cook for 1 more minute. Add the wine and bring it to a boil.
  2. When the liquid in the Dutch oven has reduce by half, add the turnips, broth, and potato. Let the mixture come to a boil, then reduce the heat and let it simmer uncovered for roughly 20 minutes.
  3. Let the soup has cooled slightly, run it through a food processor in batches until all of it is smooth.
  4. Return the soup to the Dutch oven, stir in the half & half cream, salt, and nutmeg. Allow the soup to heat through once again.
  5. While the soup heats through, heat the oil in a skillet and cook the spinach, frequently stirring. Serve the spinach alongside or atop the soup. Serve the soup with bread if desired.