- 4 cups (500 grams) peeled and cubed sweet white turnip (Hakurei or Macomber)
- 1 small fennel bulb, outer leaves and core removed, roughly chopped
- 1 small leek (white part only), roughly chopped and cleaned
- 2 garlic cloves, peeled and sliced
- 2 tablespoons olive oil
- 1 to 2 teaspoons salt
- 1 teaspoon ground black pepper
- ½ cup (60 grams) hazelnuts, lightly toasted and skins removed, plus about 12 reserved for garnish
- 5 cups (1.25 liters) rich chicken broth
- 2 teaspoons honey
- ½ cup (125 grams) almond milk or milk
- 2 tablespoons finely minced chives or scallions
- 2 tablespoons brown butter, for drizzling over the top (optional)
- Sumac, for sprinkling over the top (optional)
Recipe by Ana Sortun, Oleana Restaurant, from Soups for Syria By Mary Reilly, courtesy Interlink Publishing. Previously posted online by Edible Pioneer Valley.
Make sure you select a white, creamy, sweet turnip for this soup. I like to use the Hakurei turnip or Macomber turnip for this recipe, but cauliflower is a great substitute. Serves 4–6.
Place the vegetables in a large soup pot with the garlic, olive oil, salt, and pepper and stir to coat them. Cook them gently over medium heat until they begin to soften but don’t brown.
Stir in the hazelnuts (reserve a small amount for garnish) and add the broth. Simmer the soup until the vegetables are completely soft and tender, about 20 minutes. Allow the soup to cool.
In a blender or food processor, blend the soup with the honey and milk. Taste and adjust the seasoning.
Reheat gently and ladle the soup into bowls. Garnish each bowl with some minced chives or scallions, a teaspoon of brown butter, a sprinkle of sumac, and some slightly crushed hazelnuts.