Japanese turnips, sometimes referred to as white turnips, are quite common in Japan but lesser known in the U.S. Indeed, you’ll be hard pressed to find them on the shelves of your corner grocery store – but your farmers’ market might just allow you to buy them locally.
These pearl-skinned roots have a more delicate texture and a sweeter, milder flavor than regular turnips – attributes I wanted to highlight when creating this soup. Made without butter or cream, the soup bursts with the pure flavor of the delicious turnips. And the garnish of rosemary-roasted root vegetables, served with the silky-smooth soup, makes for a festive, mouthwatering first course.
Of course, if you can’t find Japanese turnips, regular turnips will do just fine… but pick smaller roots with their tops still attached to them. This will guarantee less fibrous, more tender flesh.
Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.