Turnip Soup

Through frosts and freezes, the short row of fall turnips in the garden continues to thrive. So last night I made a pot of turnip soup, from a recipe I'd printed last year from allrecipes.com and not yet tried. It turned out wonderfully well; I think that the slight caramelizing of the turnips and onions before adding liquid gives a smooth sweet background to the tang of the turnips. Throughout the winter, my lunch is usually a bowl of soup with bread and cheese, so having another good soup in my repetoire is welcome.

2 Tbs olive oil
1 1/2 lbs turnips, peeled and cut into 1 inch pieces
1 large onion, cut into large dice
1 Tbs butter
pinch of sugar
3 large garlic cloves, thickly sliced
2 teas paprika
1 teas dried thyme leaves
1/8 teas cayenne (or less to taste)
3 cups water (the recipe calls for chicken broth, but I rarely use it, finding vegetables flavorful enough on their own.)
1 1/2 cups milk (or half and half, or low fat milk. I use low fat milk), approx.
salt and pepper to taste

1. Put oil, turnips and onion in large deep pan. Cook over medium high heat till vegetables start to turn golden, 7 to 8 minutes, stirring occasionally.
   
2. Reduce heat to low, add butter, sugar and garlic; continue cooking till all vegetables are a rich spotty caramel color, about 10 more minutes
3. Add paprika, thyme and cayenne; saute till fragant, about a minute
4. Add water or broth, simmer partially covered till turnips are tender, about 10 minutes
5. Blend solids till smooth, then return to pot and add milk. Add more milk if the soup is too thick.
   
6. Add salt and pepper to taste.