Ingredients

• 500 g Turnips (rutabagas)
• 250 g Potatoes
• 1 medium Yellow onion
• 750 ml Vegetable broth
• 200 ml Whole milk
• 100 ml Light cream
• 150 g Smoked fish (mackerel or smoked trout)
• 1/2 bunch Fresh dill
• 60 ml Canola oil (or other neutral oil)
• to taste Salt
• to taste White pepper

Instructions

1. 1

   Peel and dice the turnips, potatoes, and onion.

2. 2

   In a large pot, sauté the onion in a drizzle of oil until translucent.

3. 3

   Add the diced turnips and potatoes, then pour in the broth. Bring to a boil and simmer for 20-25 minutes until the vegetables are tender.

4. 4

   Meanwhile, prepare the dill oil: blend fresh dill with canola oil until you get a green, fragrant oil. Season lightly.

5. 5

   Once the vegetables are cooked, remove the pot from the heat. Add the milk and cream, then blend the soup until it's very smooth and velvety.

6. 6

   Return to low heat, season with salt and white pepper. Flake the smoked fish.

7. 7

   Serve the creamy soup hot, garnished with flaked smoked fish and a drizzle of dill oil.