- 1½ lbs (750 g) turnips, peeled and diced
- ¼ cup (50 mL) olive oil, divided
- ¾ tsp (3 mL) salt, divided
- Freshly ground black pepper
- 1 large onion, finely chopped
- 5 heads baby bok choy, sliced
- 2 cloves garlic, minced
- ¼ tsp (1 mL) five-spice powder
- 6 cups (1.5 L) chicken or vegetable stock
- ½ cup (125 mL) half-and-half (10%) cream
- 2 tsp (10 mL) freshly squeezed lemon juice
- Pinch ground nutmeg
- Pinch cayenne pepper
- 2 tbsp (10 mL) minced fresh chives
- Rimmed baking sheet
- Preheat oven to 400°F (200°C).
- On baking sheet, combine turnips, 2 tbsp (25 mL) of the oil, ½ tsp (2 mL) of the salt and black pepper to taste; toss to coat evenly and spread in a single layer. Roast in preheated oven until turnips are tender and begin to color, about 20 minutes.
- In a large pot, heat the remaining oil over medium-high heat. Add onion and sauté until softened, about 3 minutes. Add bok choy, garlic, five-spice powder and the remaining salt; sauté until bok choy is tender, about 5 minutes. Transfer bok choy to a plate and keep warm.
- Add stock to the pot and bring to a boil. Add turnips, reduce heat and simmer until turnips have flavored the liquid, about 10 minutes.
- Using an immersion blender, or in a food processor or blender in batches, pureé soup until smooth. Return to the pot, if necessary. Stir in cream, lemon juice, nutmeg and cayenne; reheat over medium heat, stirring often, until steaming. Do not let boil. Taste and adjust seasoning with salt and black pepper, if necessary.
- Ladle into heated bowls and garnish with bok choy and chives.