Turnip, Apple, and Jerusalem Artichoke Soup

Ingredients

• 1 leek, trimmed
• 1 small onion, coarsely chopped
• 1 garlic clove
• 1/4 cup extra virgin olive oil, plus more for drizzling
• Fine sea salt
• 2 1/2 cups water
• 2 1/2 pounds turnips, peeled and diced
• 1 1/4 pounds Jerusalem artichokes, peeled and diced
• 2 tart apples, peeled, cored, and diced
• Coarsely ground black pepper or Aleppo pepper
• Medium-coarse sea salt

Directions

1. 1. Cut leek lengthwise in half and rinse well. Finely chop leek together with onion and garlic.
2. 2. Heat oil in a large Dutch oven or other heavy pot over medium heat. Add leek mixture and cook, stirring occasionally, until vegetables begin to soften, about 3 minutes. Add a pinch of salt and 1/2 cup of water. Bring to a gentle simmer, reduce heat to medium-low, and cook until water is almost completely evaporated, about 15 minutes.
3. 3. Add turnips, artichokes, and remaining 2 cups of water. Cover and simmer until apple is soft and flavors have blended, about 30 minutes more.
4. 4. Puree soup in batches in a blender until smooth. Add salt to taste. Serve drizzled with oil and sprinkled with a grinding of pepper and with salt, if desired.