The Turnip Test

My dad and I share an interest in cooking and we love to try new recipes. A few weeks ago, he tasked me with finding a delicious way to prepare turnips and I have been pondering it ever since. Before today, I had never even tasted a turnip. First order of business, I needed to taste a turnip. To me, it was somewhere between a radish and a potato... tuber texture with a sassy attitude. Now that my taste buds were armed and ready, I commenced Operation Turnip. After scouring food blogs and thumbing through cookbooks, I found several recipe ideas that convinced me that turnips and ginger would make for a delicious soup. Using a blender, I combined roasted turnips, fresh ginger, and cannelini beans to create a thick, rich base. I happened to have an abundance of turkey stock right now, so I added a few ladles of that into the turnip mixture. A little heavy cream smoothed out the texture to velvety perfection and I topped the soup with scallion and crumbled bacon. The end result was aromatic, robust and delicious. Mission accomplished.