Humble White Turnip Soup Food

HUMBLE WHITE TURNIP SOUP

Steps:

• Cut turnips into cubes, about ½ inch to 1 inch thick, depending on diameter
• Peel potato; cube as turnips
• In heavy-bottomed soup pot, heat butter over a low-to-medium heat; add onion, garlic and turnips
• Cook 2-3 minutes, stirring continuously; add stock and potato
• Increase heat to medium-high and bring to a boil, hen lower heat and simmer for 15 minutes until turnips and potatoes can be pierced with a knife (Don't let them get mushy)
• Meanwhile, wash and dry reserved turnip greens; finely chop and sauté in a pan with a little oil or butter until tender and wilted
• Season with Kosher salt
• Remove soup from heat; purée in blender, working in batches, if necessary
• Return puréed soup to pot; bring to a simmer, adding more broth or stock to adjust thickness, if necessary
• Stir ¼ cup cream into soup
• Stir in sautéed greens or garnish each bowl of soup with a cluster of greens in the middle
• Season to taste; serve immediately

WHITE TURNIP SOUP

Steps:

• Melt 4 tablespoons butter in a large pot over medium heat. Add leeks, and cook until soft, about 5 minutes. Add potatoes and turnips, stirring to combine. Cover, and cook for about 10 minutes. Sprinkle flour over vegetables, stir to cover evenly, and cook for 1 minute. Add stock, season with salt and pepper to taste, and simmer until vegetables are tender, about 20 to 30 minutes.
• With a slotted spoon, remove vegetables from pot, and place them in a food mill. Puree vegetables, and return them to pot. In a small mixing bowl, whisk together heavy cream and yolks. Temper egg mixture by adding 2 cups of soup to the bowl, stir to combine. Add egg-soup mixture to soup pot, and stir to combine. Bring to a simmer, and serve garnished with croutons and truffle shavings.

TURNIP SOUP

Steps:

• Place turnips, potatoes, and onions in saucepan.
• Cover with small amount of water and simmer until tender; drain.
• Mash with potato masher.
• Add butter.
• Mix flour with 1/4 cup milk.
• Add to mixture and blend well.
• Add chicken stock.
• Mix thoroughly.
• Return to heat and bring to a boil.
• remove from heat and add remaining 3/4 cup milk.
• Reheat to serving temperature taking care not to boil.
• Garnish with your choice of parsley, bacon or croutons.