Turnip Soup with Turnip Greens
People often think of turnip soup as bitter and thin, but this one, made with young delicate turnips, is creamy and sweet. Blanching the turnips first removes any bitterness, and the sharpness of the greens makes a delicious counterpoint to the sweetness of the turnips.
People often think of turnip soup as bitter and thin, but this one, made with young delicate turnips, is creamy and sweet. Blanching the turnips first removes any bitterness, and the sharpness of the greens makes a delicious counterpoint to the sweetness of the turnips.
Step-by-step
- Peel the turnips (thickly, if they are large and mature) and slice them into rounds about 1/4 inch thick.
- Bring 3 quarts of water to a boil; then add 2 teaspoons salt and the turnips.
- Cover the pot and cook for 1 minute; then drain.
- Melt 3 tablespoons of the butter in a soup pot with 1/2 cup water.
- Add the leeks, the blanched turnips, the thyme, and 1 teaspoon salt.
- Stew them, covered, over medium-low heat for 5 minutes, and then add the milk.
- Slowly heat it without bringing it to a boil, and cook, stirring occasionally, until the turnips are completely tender.
- Cool the soup briefly; then puree it in a blender.
- If necessary, thin it with additional milk or water.
- Season to taste with salt, if needed, and freshly ground pepper.
- Sort through the turnip greens and remove any that are bruised or especially tough looking, and wash them.
- Melt the remaining 2 tablespoons of butter in a pan, add the turnip greens, and cook them over medium heat until they are tender, about 5 to 10 minutes.
- Season with salt and pepper.
- Remove the cooked greens to a cutting board and chop them, roughly or fine, as you prefer; then add them to the soup and serve.
- Or garnish with fresh chopped thyme.
A Creamy Delight: My Simple Turnip Soup
For years, I've steered clear of turnip soup. The recipes I'd encountered always promised a watery, bitter concoction – hardly the comforting bowl of warmth I craved on a chilly evening. My preconceptions were completely shattered, however, when I stumbled upon this recipe. It promised a creamy, sweet soup, and it delivered on that promise tenfold.
What sets this recipe apart? The secret lies in the blanching process. A quick boil of the turnips removes any lingering bitterness, leaving behind a delicate sweetness that shines through. The addition of turnip greens adds a delightful sharpness – a perfect contrast to the creamy texture of the soup itself. It’s incredibly simple to make and so incredibly satisfying. This has become a staple in our home and I'm excited to share it with you.
I love how versatile this soup is. You can easily adjust the consistency to your liking, adding more milk or water as needed. The greens can be chopped finely for a smoother texture or left coarser for a more rustic feel. The garnish of fresh thyme adds a final touch of elegance, but it's perfectly delicious without it.
This soup isn't just delicious; it’s also incredibly comforting. The creamy texture, the subtle sweetness of the turnips, and the slightly peppery bite of the greens create a symphony of flavors that is both simple and sophisticated. It's the perfect meal for a cozy night in, or a light yet satisfying lunch. I often serve it with a crusty bread for dipping – the perfect way to soak up every last drop of this delightful soup.
Beyond its deliciousness, this recipe holds a special place in my heart. It’s a reminder that even the simplest ingredients can create something truly extraordinary. It's a testament to the power of fresh, seasonal produce and the magic that happens when you let those ingredients speak for themselves. I find myself making this soup throughout the year, adjusting the recipe based on what's freshest at the market.
So, if you're looking for a new soup to add to your repertoire, give this one a try. You might be surprised at how much you enjoy it. It’s more than just a soup; it's an experience, a warm hug on a cold day, a simple pleasure that brightens even the most mundane of evenings. And it's a testament to the simple joy of cooking with fresh, seasonal ingredients and transforming them into something truly special.
Tips and Variations:
- For a richer flavor: Use a combination of milk and cream.
- Add some protein: A dollop of sour cream or a sprinkle of croutons can add a nice touch.
- Spice it up: Add a pinch of red pepper flakes for a subtle kick.
- Make it vegan: Substitute the milk with your favorite plant-based milk.
- Different greens: Experiment with other greens like spinach or kale for a different flavor profile.
Enjoy! Let me know how your own version turns out! I'd love to hear from you.
