3-4 turnips (totalling about 1 ½ pound)
1-2 russet potatoes (equal to amount of turnips)
½ c sour cream
Salt and white pepper
Juice of ½ lemon
Liquid Gold Meyer lemon olive oil
Fennel pollen (optional)
Peel and chunk your turnips and potatoes and put in a sauce pan. Cover water and add 2 tsp. Kosher salt. Cover with a lid and bring to a simmer. Cook potatoes and turnip until tender. Remove from heat and allow to cool slightly. With a slotted spoon put a portion of the vegetables into a blender adding enough cooking liquid to cover. Holding a towel on top of the lid pulse the mixture to liquefy.
Pour into another saucepan and puree the rest of the potatoes and turnips. Heat the soup gently and whisk in the sour cream. If the soup is too thick for your taste add more of the cooking liquid until you a achieve desired consistency. Taste and adjust seasoning adding a squirt of lemon juice to brighten it. I like to use white pepper here so you maintain the pretty whiteness but black pepper works too.
Pour into pre-heated bowls and twirl a line of Meyer lemon olive oil on top, add a few crumbs of sea salt and a pinch of fennel pollen if you have it.