Cream of Potato and Turnip Soup

The warmth and comfort found in a hot bowl of cream of potato soup has staved off winter chills for generations of Canadians, and few kitchens are without a basic recipe at hand. But the use of creamed white beans in place of the standard milk and flour base found in most recipes makes this cream of potato soup a filling and nourishing meal all on its own, while adding a depth of flavour that is all the more satisfying for the addition of turnips as well.

This is my contribution to this month's No Croutons Required roundup hosted this month by my good friend Holler and featuring potato recipes.

Cream of Potato and Turnip Soup

1 cup dried cannellini (white kidney) beans
4 cups water
2 cups vegetable stock
1 tablespoon olive oil
2 medium onions, chopped
1 pound potatoes, cubed
1 pound turnips, peeled and cubed
1 1/2 teaspoons sea salt, or to taste
fresh ground black pepper

Rinse the beans and soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain and add to a medium saucepan, pour in 4 cups of fresh water, and bring to a boil. Immediately reduce the heat to low, cover, and let simmer for 1 to 1 1/2 hours or until the beans are soft. Remove from heat, add the vegetable stock, and purée in a countertop blender or with a hand blender until smooth. Return to heat and keep at a low simmer.

Heat a large saucepan or soup pot over medium heat. When hot, add the olive oil, wait a few moments, then swirl around to coat the bottom of the pan. Toss in the onions and sauté until the onions are softened, about 5 minutes. Add the potatoes and turnip, stir for a couple of minutes, then add the puréed bean broth. Raise the heat slightly and bring to a slow boil. Reduce the heat to medium-low, cover the pan, and cook until the vegetables are tender, about 40 minutes depending on the size of your cubes. Remove from heat and season with salt and plenty of fresh ground black pepper.

Serve hot. Makes enough for 6 to 8 people.