Turnip And Carrot Soup

Ingredients

• 2 medium turnips (shalgham), peeled and diced
• 1 medium carrot, peeled and diced 
• 1 tablespoon butter
• ½ tablespoon olive oil
• 1 tablespoon finely chopped garlic
• 1 medium onion, roughly chopped
• 2-3 fresh thyme sprigs
• 4 cups vegetable stock
• Salt to taste
• Crushed black peppercorns to taste
• 1 cup milk
• ¼ cup fresh cream
• Chopped fresh chives for garnish

Method

1. Heat butter and olive oil in a non-stick deep pan, add garlic and sauté for 1 minute. Add onion, mix well and saute till it turns translucent.
2. Pluck the leaves of thyme sprigs and add and mix well. Add carrot and turnips, mix well and sauté on high heat for 2-3 minutes.
3. Reduce heat to medium, add vegetable stock, salt and crushed black peppercorns, mix well, cover and cook for 8-10 minutes.
4. Switch the heat off and blend the mixture with an electric hand blender till smooth. Add milk and continue to blend. 
5. Place the pan back on heat and cook for 2-3 minutes. Add fresh cream, mix and cook for 1-2 minutes. 
6. Transfer the soup into serving bowls, garnish with chives and crushed black peppercorns. Serve hot.