March 23, 2009

Turnip soup

I decided to make turnip soup, for no particular reason. I looked at other
recipes and this is my version. I used turkey stock because turkey parts were
less than half the price of chicken parts. Chicken or pork would also work.

For the vegetable stock I use organic powdered vegetable stock. Brand name
stock almost always contains MSG, so I use the organic brands. This is more
economical than making my own vegetable stock. It doesn't taste the same, but
this can be adjusted later. I do make my own chicken stock, because I use the
carcass of a roasted chicken, so this is different. Making my own vegetable
stock would only make sense to me if I had a garden, and wanted to use up my
grade-B vegetables.

We need a 15 liter sauce pan for the soup.

Makes about 8-10 servings.

Stock ingredients:
1 kilo turkey parts (wings, back, legs, whatever), with bones
4 tablespoons butter
10 cups vegetable stock
1 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon ground cumin

Soup ingredients:
3 pounds of turnip - peeled and chopped
4 sticks of celery - chopped
1 pound yellow onions - peeled and minced
2 tablespoons butter
4 pieces of garlic - peeled and minced
1 bay leaf
2 cups water, pale (lager) beer, or white wine (I used water)
1/4 cup whipping (35%) cream
Fresh basil for garnish

Stock directions:
In a large saucepan, melt the butter on medium heat and add the turkey parts
skin side down. Reduce heat to medium-low. Add the cumin, salt, and pepper.
Fry for a few minutes, until brown, then turn the turkey parts over and brown
the other side. Add the vegetable stock. Boil, covered, on medium heat for 1
hour. Then remove the turkey parts and strain the stock. Allow the turkey to
cool enough to handle it, and discard the skin and bones. Dice the turkey meat
and set aside.

Soup directions:
In a large saucepan, melt the butter on medium heat, add the onions and
celery. Sauté for 10 minutes, uncovered. Add the garlic and sauté for 1
minute. Add the turnip, bay leaf, stock, water, and simmer, covered, for 1
hour. Remove from heat, and remove the bay leaf. Stir in the cream, and blend
the soup in a blender or food processor until smooth. Stir in the diced turkey
meat.

Garnish with fresh basil. Serve with bread and salad to balance the meal.

robert