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Recipe for turnip soup with yogurt

Jonathan Levitt for The Boston Globe

Serves 4

David Levi, a Portland chef who is working on opening a restaurant with all Maine ingredients, makes this soup with small Hakurei turnips, which are sweet and mild. Use those or another mild variety, each about the size of an egg.

1tablespoon butter
1onion, chopped
10medium-size hakurei turnips (or other sweet, mild
turnips), cut into quarters
2cups plain yogurt (not nonfat)
1cup heavy cream
¼cup water
Salt, to taste
Fresh or fermented vegetables, thinly sliced
(for garnish)
1jalapeno pepper, cored and sliced (for garnish)
Fresh herbs or flowers (for garnish)

1. In a large flameproof casserole over medium heat, melt the butter. Add the onion, and cook, stirring often, for 10 minutes or until it softens.

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2. Add the turnips and stir well. Cover the pan and cook for 15 minutes or until the turnips are translucent, but are still somewhat firm.

3. In a blender, puree the turnips with the yogurt, cream, water, and salt. Reheat until warm. Ladle into bowls and garnish with vegetables, jalapeno, and herbs or flowers.  Adapted from David Levi

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