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Preheat oven to 400 degrees.
Peel and core apples; peel turnips. Chop both into a ½-inch dice. Toss with two tablespoons olive oil, sea salt and pepper. Roast for 20-25 minutes, until tender.
Meanwhile, in a large skillet over medium heat, combine walnuts, maple syrup and a pinch of sea salt.
Stir often for 3-5 minutes, until walnuts are toasted and maple syrup is caramelized.
Heat one tablespoon olive oil in a large pot. Add onion and sauté for 5 minutes. Add one quart of chicken stock, or water, and bring to a simmer. Add apples and turnips to pot. Simmer for five minutes. Purée soup with an immersion blender or in a blender, in batches. Adjust consistency to your liking with a bit of stock or water, and season, to taste, with salt and pepper. Divide between bowls and top with maple nuts.