Cream of Turnip Soup
I've been feeling rather badly that I've barely showcased our bountiful garden this season. Already it has given us so much! Therefore, in honor of the Spring garden turning it's reign over to the Summer garden, today's feature is soup! Two as a matter of fact:
Cream of Turnip, a mild, slightly sweet soup similar to cream of potato- perfect for rainy days and/or ultra air-conditioned environments. And Minted Sweet Pea, a velvety, refreshing soup, delicious hot or cold!
Turnips from Gardner Jim
Cream of Turnip Soup (Serves 4-6)
Ingredients
- 2 tablespoons unsalted butter
- 2 small cleaned, chopped leeks (white & light green parts only)
- 1 clove garlic, chopped
- sea salt
- 4 cups peeled, chunked turnips (about 1 1/2 pounds)
- 4 cups less-sodium vegetable or chicken broth
- 1/4 to 1 cup heavy cream
- chopped fresh chives (for garnish)
- fleur de sel & truffle oil (optional for finishing)
Method
- Melt butter in a large Dutch oven over medium-high heat. Add leeks, sprinkle with salt, and sauté stirring occasionally until soft, about 3 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute.
- Add turnips; sauté 2 minutes. Stir in broth; bring to a boil. Reduce heat to steady simmer and cook until turnips are very tender, about 10 minutes.
- Puree the soup in batches: place 1 cup of soup in blender, place the lid on top, and puree on low speed. With the blender still running, open the venthole in the lid and slowly add more soup until the blender is three-quarters full. Pour the soup into a large bowl and repeat until all the soup is pureed.
- Return turnip purée to pot and cook until thoroughly heated. Stir in the cream; incorporating 1/4 cup will just smooth out the edges. The more you add, the thicker and more luxurious the soup will become. Check seasoning and add salt to taste.
- Ladle the soup into bowls and garnish with chopped chives. If desired, finish with a drizzle of truffle oil and a sprinkling of fleur de sel. Enjoy!
Minted Sweet Pea Soup
Minted Sweet Pea Soup (Serves 6)
Ingredients
- 2 tablespoons unsalted butter
- 2 leeks chopped (white and light green parts only)
- 1 cup chopped yellow onion
- 4 cups organic, low-sodium chicken stock
- 5 cups freshly shelled peas or 2 (10-ounce) packages frozen peas
- 2/3 cup chopped fresh mint leaves, loosely packed
- 2 teaspoons course sea salt (or kosher)
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup creme fraiche
- 1/2 cup freshly chopped chives for garnish
Method
- Heat the butter in a large Dutch oven, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender but not browned.
- Add stock, increase heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will only take 3 min.) Remove from the heat, and add the mint, salt, and pepper.
- Puree the soup in batches: place 1 cup of soup in blender, place lid on top, and puree on low speed. With the blender still running, open the venthole in lid and slowly add more soup til the blender is three-quarters full. Pour the soup into a large bowl and repeat until all the soup is pureed.
- Add the soup back to the pot and gently reheat. (Also lovely served chilled or at room temperature as well!) Remove from heat and whisk in creme fraiche to incorporate. Stir in chives leaving a few for garnish. Enjoy!
