I spent a bit of time in the kitchen this weekend in celebration of being caught up with my life. In hopes of using some of last week’s CSA veggies, I dug up a recipe for Cream of Turnip soup in Evernote.
Of course, when it came time to cook dinner, I realized that I didn’t actually have turnips, I had rutabagas. From there, one thing lead to another; the result was this delicious soup. Pureed root vegetables give this soup a lot of body and a rich texture.