This soup is adapted (ever so slightly) from a favorite soup-oriented cookbook—Anna Thomas’ Love Soup. If you don’t have turnips, substitute a slightly larger squash, more celery root or a few carrots. Celery root is the gnarly subterranean root of the common celery plant. It’s an overlooked treasure—loaded with vibrant celery flavor and a nice crunch. You’ll enjoy it raw as well as cooked—shave some into a green salad for a change of pace.
