- 1 pound white turnips, peeled and quartered
- 4 large carrots, cut into chunks
- 2 large red or white new potatoes, quartered
- 1 large onion, chopped
- 5 cloves garlic
- 1 1/2 cups chicken broth
- 1 1/2 cups water
- 1/2 teaspoon dried thyme
- 1/2 teaspoon rubbed sage
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup 1% milk
- 1/2 cup grated Parmesan cheese
- In a large saucepan or Dutch oven, combine the turnips, carrots, potatoes, onion, garlic, broth, water, thyme, sage, salt, and pepper. Bring to a boil over high heat. Reduce the heat to medium, cover, and simmer for 20 minutes, or until the vegetables are very tender.
- In a food processor or blender, puree the soup in batches until very smooth, pouring each batch into a bowl. When all the soup has been pureed, return it to the pan. Stir in the milk. Cook over low heat just until heated through (do not boil). Remove from the heat and stir in the cheese.