5 cups (1.25 L) vegetable stock (or water saved from cooking vegetables)
1 large turnip, peeled and chopped
5 firm, tart apples, peeled, cored and chopped
2 medium onions, coarsely chopped
Salt and pepper to taste
1/2 cup (125 mL) light cream or milk
2 tablespoons (30 mL) sherry (optional)
Garnish: drained yogurt and chopped chives (optional)
In a large heavy-bottomed saucepan or stockpot, combine stock, turnip, apples, onions, salt and pepper; bring to a boil. Reduce heat, cover and simmer until vegetables are soft, 35 to 45 minutes. Remove from heat and cool slightly. Purée in batches in a blender or food processor. Return to saucepan over medium heat.
Stir in nutmeg, cream or milk, and sherry if using.
Stir occasionally until thoroughly heated. (Soup may be thinned to desired consistency with additional milk or stock.) Serve with a dollop of yogurt and a sprinkling of chives, if desired, in heated soup bowls. Makes 8 servings.
Tip: To make drained yogurt, line a sieve with a paper coffee filter, and spoon plain yogurt into it. Place over a bowl, cover and refrigerate overnight. Discard the liquid or reserve for another use.