2 tablespoons butter5 or 6 medium spring onions or leeks, or a combination, sliced and washed thoroughly (see headnote)4 medium yellow potatoes (about the size of a small fist), peeled and cut into 1″ pieces1 pound turnips, peeled if large, trimmed and cut into 1″ piecesa few sprigs of thyme, plus extra for garnish1 1/2 teaspoons salt5 cups water
a few tablespoons heavy cream
Melt the butter in a large soup pot or dutch oven over medium heat. Add the vegetables, and toss to coat in the butter, cooking and stirring for a minute or two. Add the thyme, salt and water. Bring to a boil, then reduce to a simmer. Cook, partially covered, until the vegetables are very tender, 30 or 40 minutes. Serve with a splash of cream and a few fresh thyme leaves.
Adapted (slightly) from Deborah Madison’s Local Flavors
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This recipe was most recently featured in
Boston Organics Newsletter No. 14 of 2012.