Creamy turnip soup: a recipe Recipe
Creamy turnip soup
Regular readers here will know this is the time of year that I get a little soup crazy, given the onset of cool weather.
Although yesterday's 70 degrees was a bit confusing. Don't get me wrong, I'll take it, but it made it feel less like a soup day.
While menu-planning this week, I decided I want to add a new soup to the rotation, so I got my copy of The New York Times Cookbook (TNYTC) -- the old, Craig Claiborne one, not the new, Amanda Hesser one.
Funny story behind this one -- I bought the TNYTC in my early twenties as part of one of those 12-books-for-a-penny clubs. You remember those, like Columbia House was for music. Do those even exist anymore? Regardless, it seemed like a good value. But this is when I had no idea how to cook. Therefore, I was actually disappointed when I got the book because the recipes seemed way too complicated for someone who was just learning to master pan-frying a chicken breast.
So it sat on my bookshelf for years before I opened it again.
I'm starting to rediscover it and have already flagged a whole bunch of recipes that I'd like to try. I'm glad I held on to .
But now back to the soup.
I was intrigued by a recipe for turnip soup, as they are in season now and it seemed like an unusual choice for soup. Carrot? Sure. Squash? Please -- it's everywhere. Turnip? Nope, I've not seen that on a menu recently.
I modified Claiborne's recipe and the result was thrilling. Really. It was ridiculously easy and fast to prepare and the flavor is excellent: earthy and peppery while still creamy and filling.
Can't you just see this as a starter course for Thanksgiving?
Creamy Turnip Soup (adapted from Craig Claiborne's The New York Times Cookbook)
Ingredients:
- 2 1/2 cups peeled and diced turnips (about 3 medium)
- 4 cups chicken stock
- 3/4 cup low-fat half-and-half
- 1 egg yolk, lightly beaten
- 1 tablespoon butter
- salt and pepper to taste
Directions:
Bring the stock to a boil in a medium-sized pot. Add the turnips and cook until very fork-tender (about 8-10 minutes). Using an immersion blend, puree until smooth. Stir in the half-and-half and add salt and pepper to taste. Heat for a few more minutes, then remove from the heat and whisk in the egg yolk and butter. Serve immediately.