Turnip – Sweet Potato Soup

This very satisfying autumn soup, filled with just-harvested root vegetables and fresh spinach was inspired by a recipe presented in Alice Waters’ 1996 Chez Panisse Vegetables.  It is easy to make, and reheats wonderfully.  Please serve with a crusty baguette.  

½ pound spinach, washed and shredded
1 tablespoon olive oil
2 leeks, trimmed, washed, and diced
1 medium onion, diced
4 tablespoons butter
Salt and freshly ground black pepper, to taste
2-3 pounds small turnips, trimmed and washed
2 russet potatoes, peeled and cut into 1” dice
1 small sweet potato, peeled and cut into 1” dice
2 quarts stock

Sauté shredded spinach in olive oil over medium heat until they have collapsed.  Set aside.

Sauté leeks and onion in butter over medium heat until soft, 5-10 minutes.  Season with salt and pepper.   Add in the prepared turnips, russet and sweet potatoes, and sauté for 10 minutes, stirring occasionally.  Add stock, bring to a boil, reduce heat, and simmer 20-30 minutes until the root vegetables are soft.  Puree smooth.  Mix in the cooked spinach and adjust seasoning with salt and pepper, and serve immediately. 

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