Though this potato and turnip soup appears and tastes rich and creamy
It is surprisingly light: it contains no milk or cream and gets its thick texture from pureed root vegetables, making it a great starter for a large dinner.
The recipe comes from the late Edna Lewis, who pioneered farm-to-table cooking in the regional Southern vernacular, beginning in 1972
The Edna Lewis Cookbook and concluding in 2003 with The Gift of Southern Cooking
Lewis and Peacock introduced the silky soup in the November 1998 issue of Food & Wine, as part of a 19-recipe Thanksgiving feast.
"That [soup] was pure Miss Lewis," Peacock told Food & Wine's editor in chief Hunter Lewis recently.
"When I met her, she was working at Gauge and Tollner in New York City. I'd never seen a basic vegetable root treated like that before."
Years later, Peacock introduced the ivory-colored soup to great excitement on his menu at Watershed in Atlanta, slowly coaxing out the flavour of sweet