Turnip and Leek Soup
Oct. 23rd, 2011 02:48 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
shadowkatWas a cooking mood this weekend, so made a great turnip and leek soup with apples/bacon/onion garnish. Picked up peeled turnips, leeks, garlic, onion, and apples from the farmers market for the soup. Only draw-back, it heated up my apartment something fierce, so now I'm hot.
Found the recipe here and video demo here:
http://www.ny1.com/content/ny1_living/cooking_at_home/148704/recipe--turnip-and-potato-soup
Today’s recipe is a twist on the classic potato and leek soup called vichyssoise, which substitutes turnips for potatoes and includes sautéed apples, green onions and crispy bacon.
Ingredients:
Leeks (used three leeks)
4-5 medium turnips (used three turnips)
6-7 slices of bacon (5-6 slices of bacon)
2 apples (only needed one apple)
Handful of diced green onions (substituted red onion and shallots)
2 cloves of garlic
Chicken or vegetable stock
Milk, if needed (substituted soy milk)
Olive oil, salt, white pepper (I substituted black pepper since no white pepper available)
Procedure:
Cut the whiter part of the leeks in half lengthwise and then thinly slice them crosswise. Rinse those chopped parts under cold water to remove any sand or grit. Drain them and add them to a large soup pot, in a splash of olive oil, on medium to medium-high heat. Add the minced garlic and cook to soften.
While keeping an eye on that, peel the turnips and slice them in half from top to bottom and cut each half thinly crosswise.
Try not to brown the leeks, and once they are nice and soft, add the sliced turnips and just enough chicken or vegetable stock to just cover it all.
At that point, crisp up the diced bacon slices and then pour off most of the rendered bacon fat. Combine it with the diced apples and chopped green onions, cook them to soften and turn the heat off.
Once the turnips are soft and sort of translucent, puree them with an electric hand blender. Add a little milk at this point if needed. Season the soup with salt and white pepper to taste, add the bacon, apples and green onions and serve.
(This made about four small bowls of soup.)
Also made gluten free sugar cookies with orange food coloring and orange icing so they sort of look like poorly shaped pumpkins. Didn't turn out quite the way I wanted. But oh well.
Found the recipe here and video demo here:
http://www.ny1.com/content/ny1_living/cooking_at_home/148704/recipe--turnip-and-potato-soup
Today’s recipe is a twist on the classic potato and leek soup called vichyssoise, which substitutes turnips for potatoes and includes sautéed apples, green onions and crispy bacon.
Ingredients:
Leeks (used three leeks)
4-5 medium turnips (used three turnips)
6-7 slices of bacon (5-6 slices of bacon)
2 apples (only needed one apple)
Handful of diced green onions (substituted red onion and shallots)
2 cloves of garlic
Chicken or vegetable stock
Milk, if needed (substituted soy milk)
Olive oil, salt, white pepper (I substituted black pepper since no white pepper available)
Procedure:
Cut the whiter part of the leeks in half lengthwise and then thinly slice them crosswise. Rinse those chopped parts under cold water to remove any sand or grit. Drain them and add them to a large soup pot, in a splash of olive oil, on medium to medium-high heat. Add the minced garlic and cook to soften.
While keeping an eye on that, peel the turnips and slice them in half from top to bottom and cut each half thinly crosswise.
Try not to brown the leeks, and once they are nice and soft, add the sliced turnips and just enough chicken or vegetable stock to just cover it all.
At that point, crisp up the diced bacon slices and then pour off most of the rendered bacon fat. Combine it with the diced apples and chopped green onions, cook them to soften and turn the heat off.
Once the turnips are soft and sort of translucent, puree them with an electric hand blender. Add a little milk at this point if needed. Season the soup with salt and white pepper to taste, add the bacon, apples and green onions and serve.
(This made about four small bowls of soup.)
Also made gluten free sugar cookies with orange food coloring and orange icing so they sort of look like poorly shaped pumpkins. Didn't turn out quite the way I wanted. But oh well.
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no subject
Date: 2011-10-23 11:13 pm (UTC)Anyway I'm really impressed; I've eaten leeks and turnips (not usually together) but I have never attempted to cook them.