Root Soup: Potato Turnip & Horseradish Chowder

 I love horseradish. I've been thinking a lot about it lately and its about time I started including it in more recipes. I interned at the Farm today and scored some turnips, picked up some potatoes at the store.. and this recipe was born.

My Yukon Golds and Baby Turnips before they get diced and tossed into the soup pot.

Leeks and onions gettin happy in the pot

Everybodys gettin hot, just waiting for the broth

Mmm a beautiful sight. Flavors marrying, layers building, soon we'll head to the blender and make a puree.

1/2 large yellow onion, diced small
2 leeks, diced small
3 cloves garlic
2 T oil, I used a blend (almond, coconut, olive)
7-8 medium yukon golds, diced small
6-7 small turnips, diced small
vegetable broth to cover, about 5 cups
2-3 T horseradish
2 cloves
1 bay leaf
1 T minced marjoram
2T chives
salt & black pepper

Heat the oil in a large pot. Add the leeks and onions. Season with salt. After several minutes of sauteing add the garlic and cook for an additional minute.
Add the potatoes and turnips, a bit more salt, stir and cook for about 10 minutes. Once they start to get soft add the broth, horseradish, cloves, bay leaf and marjoram.
Cook for 15 minutes or until everything is very soft. Puree the majority of the soup in a blender, then add it back to the pot.
Stir in the chives, then season to taste with salt & pepper.