Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Turnip, Apple, and Jerusalem Artichoke Soup

Published by Lucy Baker in on September 2008


  • 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


  1. Cut leek lengthwise in half and rinse well. Finely chop leek together with onion and garlic. 
  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. 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. 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.