Turnip Potato Soup with Sumac

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We picked up these turnips at the farmer's market. How can we not? They looked pretty darn irresistible. I turned these turnips into a velvety soup that's hearty and creamy with that slight peppery flavor from the turnips. But, that's not all. I "kicked it up a notch" ("BAM!") with sumac, a Middle Eastern spice with a lemony floral taste. The sumac really elevates a delicious soup by giving it some variety and acidity. Normally, I put a pinch of sumac on VB's hummus breakfast sandwich. But it works beautifully here.

For this turnip potato soup, you will need:

• 5 medium turnips, trimmed, peeled and sliced thin
• 1 large Russet potato, peeled and sliced thin
• 1 medium yellow onion, diced
• 2 cloves garlic, peeled and minced
• 4 cups vegetable stock
• 1/2 cup cream or half-and-half
• 2 tablespoons olive oil
• salt to taste
• sumac for garnish
• chopped chives for garnish

In a lidded heavy medium pot, gently saute onion in olive oil until translucent, about 5 to 8 minutes. Stir in garlic and cook until fragrant, about 2 minutes. Add turnips, potato, and vegetable stock. Season with salt. Bring stock to simmer. Cover and cook for 20 to 30 minutes until the turnip and potato pieces fall apart easily. Add cream/half-and-half. Blend into smooth soup with blender. Garnish with sumac and chopped chives. Serve warm.