Cream of Roasted Turnip Soup with Baby Bok Choy and Five Spices

• 1 1/2 lbs (750 g) turnips, peeled and diced
• 1/4 cup (50 mL) olive oil, divided
• 3/4 tsp (3 mL) salt, divided
• Freshly ground black pepper
• 1 large onion, finely chopped
• 5 heads baby bok choy, sliced
• 2 cloves garlic, minced
• 1/4 tsp (1 mL) five-spice powder (See Notes)
• 6 cups (1.5 L) chicken or vegetable stock
• 1/2 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

1. Preheat oven to 400F (200C).
2. On baking sheet, combine turnips, 2 tbsp (25 mL) of the oil, 1/2 tsp (2 mL) of the salt and black pepper to taste; toss to coat evenly and spread in a single layer.
3. Roast in preheated oven until turnips are tender and begin to color, about 20 minutes.
4. In a large pot, heat the remaining oil over medium-high heat.
5. Add onion and saute until softened, about 3 minutes.
6. Add bok choy, garlic, five-spice powder and the remaining salt; saute until bok choy is tender, about 5 minutes.
7. Transfer bok choy to a plate and keep warm.
8. Add stock to the pot and bring to a boil.
9. Add turnips, reduce heat and simmer until turnips have flavored the liquid, about 10 minutes.
10. Using an immersion blender, or in a food processor or blender in batches, puree soup until smooth.
11. Return to the pot, if necessary.
12. Stir in cream, lemon juice, nutmeg and cayenne; reheat over medium heat, stirring often, until steaming.
13. Do not let boil.
14. Taste and adjust seasoning with salt and black pepper, if necessary.
15. Ladle into heated bowls and garnish with bok choy and chives.

olive oil, salt, freshly ground black pepper, onion, choy, garlic, fivespice powder, chicken, cream, freshly squeezed lemon juice, ground nutmeg, cayenne pepper, fresh chives, baking sheet

Taken from www.cookstr.com/recipes/cream-of-roasted-turnip-soup-with-baby-bok-choy-and-five-spices (may not work)