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.

CHICKEN AND TURNIP SOUP

Steps:

• Place the potatoes, onions, chicken, carrots and turnip roots in a 5L (about a 6 quarts) pot. Add enough water to generously cover the ingredients (by about 3 inches). Add a pinch of salt.
• Bring to boil over medium-high heat. When the water starts boiling lower heat to a simmer. Let it do that, uncovered, until meat and potatoes are almost done (about 20 minutes). Add pasta and turnip leaves. Allow pasta to cook al dente. Correct salt to taste and it's done!
• To serve: Remove chicken and shred desired/needed amount. Place the rest of the chicken back in the pot (since I'm very lazy I usually just grab the piece of chicken I want with a pair of tongs or a fork and shred it in the bowl using my fork and spoon); Ladle soup into a (big) bowl. Garnish with a splash of red wine vinegar or a good squeeze of lemon. Add pepper and/or tabasco, if desired.
• Note: I'm still a student so I never use stock (bescause I've never made any and I've never seen those practical little xartons of ready made made stuff), which is why I cook the chicken with the bones and neck and all, but if you have homemade chicken stock use it and just add the parts of the bird you like (breast, thigh) cut into bite size pieces; I'm sure it will be just as good, if not better! :).

CREAMY TURNIP WITH PAPRIKA SOUP

Steps:

• Heat oil over medium-high heat in a large, deep saute pan until shimmering.
• Add turnips, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
• Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
• Add paprika, thyme and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
• Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until turnips are tender, about 10 minutes.
• Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
• Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

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.