Potato soup with turnips and garlic

Ingredients:

• 2 tablespoons unsalted butter
• 1 cup chopped shallot
• 1 cup chopped peeled potatoes
• 1 medium clove garlic, minced, + 0.5 cup peeled garlic cloves
• 1 sprig of fresh rosemary
• 1 sprig of fresh thyme
• 3.5 cups lightly salted chicken broth
• 2.5 cups diced peeled turnips
• 1/4 - 0.5 cup heavy cream
• Thinly chopped fresh parsley for garnish
• Deep-fried onions, for serving

Preparation:

1. In a medium saucepan, melt the butter over medium heat. Add the shallots and cook, stirring, until softened, 3–5 minutes. Add the potatoes, minced garlic, rosemary and thyme sprigs, 1/2 teaspoon salt, and a few grinds of black pepper and cook, stirring, until the potatoes are well coated, 2–3 minutes. Pour in the broth and bring to a simmer.
2. Add the turnips and remaining garlic cloves, return to a boil and cook until the turnips and garlic are softened, about 20 minutes, adjusting the heat as needed to maintain a simmer.
3. Remove from heat and let cool for 5 minutes. Remove and discard the rosemary and thyme, and puree the soup thoroughly until smooth using an immersion blender or in two or three batches in a stand blender (do not fill the blender more than halfway).
   
   
   When blending hot liquid, let it cool for 5 minutes first, then pour it into the blender, filling it only halfway. Cover with a lid, leaving one end slightly open. Cover the lid with a kitchen towel to prevent splashing, and blend until smooth.
4. Add the cream and reheat the soup if needed. Adjust the consistency with water and season with salt and pepper to taste. Serve the soup hot, sprinkled with fried onions and parsley.
   
   Note
   
   Crispy fried shallots can be purchased ready-made at Asian specialty markets.