January 6, 2011 § 2 Comments
Keeping with the soup theme from the last post, here’s another one of our favorites. Now I’m not a turnip fan in general especially if they are old and bitter. Sounds like a couple of people I know but that’s besides the point. This soup really brings out the sweetness of turnips. Also a very good and delicious way to get some dietary fiber and Vitamin C. The original recipe calls for yellow onions but I really enjoy it with leeks. This soup will be thicker than the asparagus soup and like that soup, if you prefer a lighter soup, omit the cream. If you do, I recommend bumping up the butter to 2 ounces to help balance everything out. Once again, a drizzle of truffle oil will take this soup “up a notch!” More than a notch in our book. Serve it with a side of garlic bread for a nice lunch or a light dinner.
Adapted from Emeril Lagasse
- 1 oz unsalted butter
- 2 leeks, cleaned and thinly sliced (just white and light green part) or 2 cups yellow onions, thinly sliced
- 1 rib celery, chopped (about 1/2 cup)
- Freshly ground black pepper
- 1 bay leaf
- 2 tablespoons chopped garlic
- 5 cups low sodium chicken stock
- 1 pounds turnips, peeled and diced
- 1/4 cup heavy cream
- Drizzle truffle oil (optional but highly recommended)
- Special equipment: an immersion blender or food processor or blender
Melt the butter in a 6-quart stock pot over medium-high heat. Add the leeks (or onions) and celery. Season with salt and black pepper, stirring, until the vegetables are soft and lightly golden, about 5 minutes, a little longer if using onions.
Add the bay leaf and garlic, stirring for 2 minutes. Add the stock and turnips and bring the mixture to a boil. Reduce the heat to medium and simmer, uncovered, until the turnips are very soft and the mixture is thick and creamy, about 1 hour. Stir every now and then.
Remove the soup from the heat. Discard the bay leaf. With an immersion blender, puree until smooth. Slowly add the cream. Stir to blend. Reseason the soup with salt and pepper to taste.
Note: The soup can also be pureed by ladling, in batches, into a food processor or blender and blended until smooth.