3-4 turnips (totaling about 1 1/2 pounds)
1-2 russet potatoes (equal to amount of turnips)
1/2 cup sour cream
salt and white pepper
juice of 1/2 lemon
Delizia Whole Fruit Fused Meyer Lemon Extra Virgin Olive Oil
Peel and chunk the turnips and potatoes and put in saucepan. Cover with water, and add 2 tsp kosher salt. Cover with a lid and bring to a simmer. Cook potatoes and turnips until tender. Remove from heat and allow to cool slightly. With a slotted spoon, put a portion of the vegetables into a blender, adding enough cooking liquid to cover.
Holding a towel on top of the lid, pulse the mixture to liquify. Pour into another saucepan and puree the rest of potatoes and turnips. Heat soup gently and whisk in the sour cream. If soup is too thick for your taste, add more of the cooking liquid until you achieve desired consistency. Taste and adjust seasoning, adding a squirt of lemon juice to brighten it. Pour into pre-heated bowls, and twirl a line of Delizia
Meyer Lemon oil on top. Add a few crumbs of sea salt.
Makes 6-8 servings