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Ok, I did one for the cauliflower lovers, now this is for the turnip lovers. I found this on a website several years ago and I thought it was very good. I really liked it as a starter for rosemary/garlic stuffed pork loin!
INGREDIENTS:
1. Place the butter, the onion, and the turnips in a large, heavy-bottomed saucepan over medium heat and cook until the onions and the turnips are translucent, stirring occasionally so they don't stick, for about 15 minutes. Add the veal stock and the water, stir, and add the bay leaves and the salt. Increase the heat to medium high and bring to a boil. Reduce the heat so that the liquid is at a lively simmer and cook, covered, until the turnips are very tender, 25 to 30 minutes.
2. Remove the bay leaves and puree the soup. Whisk in the creme fraiche so the soup is slightly foamy (or use a wand blender to incorporate the cream), adjust the seasoning with salt, garnish with the herbs if desired, and serve.
4 to 6 servings.
Lovage is a Mediterranean herb. I am pretty sure purple basil (stronger flavor), or fennel will work well. I used purple basil
INGREDIENTS:
- 2 Tablespoons (30g) unsalted butter
- 1 small onion, diced
- 2 lbs. (1 kg.) fresh baby t urnips, trimmed, peeled and diced
- 1-1/2 cups (375ml) light veal stock
- 1-1/2 cups (375ml) filtered water
- 2 dried, imported bay leaves
- sea salt
- 3/4 cup (185ml) creme fraiche or heavy cream, preferably not ultra pasteurized
- Lovage leaves, cut in very fine strips (chiffonaded) - optional garnish
1. Place the butter, the onion, and the turnips in a large, heavy-bottomed saucepan over medium heat and cook until the onions and the turnips are translucent, stirring occasionally so they don't stick, for about 15 minutes. Add the veal stock and the water, stir, and add the bay leaves and the salt. Increase the heat to medium high and bring to a boil. Reduce the heat so that the liquid is at a lively simmer and cook, covered, until the turnips are very tender, 25 to 30 minutes.
2. Remove the bay leaves and puree the soup. Whisk in the creme fraiche so the soup is slightly foamy (or use a wand blender to incorporate the cream), adjust the seasoning with salt, garnish with the herbs if desired, and serve.
4 to 6 servings.
Lovage is a Mediterranean herb. I am pretty sure purple basil (stronger flavor), or fennel will work well. I used purple basil
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