1 tablespoon olive oil
1.5 pound fresh turnips
1 medium onion (about 6 ounces weight)
1 small carrot
2 cloves garlic
1 teaspoon salt
1” sprig fresh rosemary or 1/2 teaspoon dried
1/4 teaspoon white pepper
3 cups (preferably homemade) chicken stock
Heat the oil in a large pot over medium-high heat (or on saute setting in Instant Pot).
Trim the tops of the turnips and peel any wiry roots off the bottoms. Dice 1/2 inch. Dice the onion and carrot, smash and peel garlic cloves.
Saute the vegetables for about 10 minutes, put the onions on the bottom and then the other vegetables on top and let the onions brown, undisturbed, for the first few minutes. You want some caramelization.
Add remaining ingredients and either, A. cover, bring to boil, cook 20-30 minutes until turnips are very tender or B. lock on the Instant Pot lid and cook on high pressure 15 minutes with a quick release after.
Puree soup with an immersion blender. Taste for salt.
Garnish with parsley or croutons or both!