1 - Ben thought is was fine, but Erica and Chad really liked it. Ben's suggestion was some herbiness, I thought maybe fresh tarragon on top, but then it would have to be a summer/fall soup so that both the turnips and fresh tarragon are available.
2-Just because of circumstances, I was short a half pound of turnip, which actually appears to have improved the flavour for the less enthusiastic about the vegetable.
2lbs 8oz sweet turnips peeled and diced
1 leek – small dice
4 cups chicken stock
¼ lb butter
1 cup crème fraîche
3/4 to 1 tsp salt
1/4 tsp white pepper
- Melt the butter and add the leek. Set at a medium-to-low temperature to poach the leek until it's soft.
- Meanwhile bring the stock to a boil and put in the diced turnips. Set to simmer.
- When the turnips are thoroughly cooked, dump in the leek and butter, the crème fraîche, the salt and pepper.
- Blend, season, and pass through a strainer.
- Adjust the thickness of the soup with whatever liquid remains in the pot.
- Serve hot with fresh snipped chives.
Tried it today with Kim. We added a bit of pesto for a kick. Needs something to curb the slight bitterness of the turnips. Maybe some applesauce?
ReplyDelete