In a heavy stock pot over low heat, slowly cook the onion, turnips and apples in the olive oil, until they are soft and browned, stirring occasionally, about 35 to 45 minutes.
Add the thyme and enough water (or stock) to cover the vegetables just barely.
Simmer covered over low heat for about 1 hour.
If the soup is too thick you can add a little more water or stock.
Let the soup cool a little, thenpuree in a blender or food processor.
Reheat, adding salt and pepper to taste.
In a small bowl, combine the sour cream, tarragon and lemon zest.
Serve the hot soup garnished with the sour cream mixture and thyme sprigs.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	134.81 Kcal (564 kJ)
Calories from fat	91.68 Kcal
		% Daily Value*
Total Fat	10.19g	16%
Cholesterol	10.06mg	3%
Sodium	96.87mg	4%
Potassium	291mg	6%
Total Carbs	9.13g	3%
Sugars	4.57g	18%
Dietary Fiber	2.36g	9%
Protein	2.39g	5%
Vitamin C	25.1mg	42%
Iron	0.2mg	1%
Calcium	79.9mg	8%

Amount Per 100 g
Calories	89.47 Kcal (375 kJ)
Calories from fat	60.84 Kcal
		% Daily Value*
Total Fat	6.76g	16%
Cholesterol	6.68mg	3%
Sodium	64.29mg	4%
Potassium	193.12mg	6%
Total Carbs	6.06g	3%
Sugars	3.03g	18%
Dietary Fiber	1.56g	9%
Protein	1.59g	5%
Vitamin C	16.7mg	42%
Iron	0.1mg	1%
Calcium	53mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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