Wednesday June 17, 2009
The CSA's are turning out a fine crop of spring harukai turnips and swiss chard and I thought I would take a page out of my grandmother's book and concoct a recipe for turnip soup. You can use the basic premises of this recipe to turn many veggies into soup. Give this one a try - my family gobbled it up and I need to make more!!
Roasted Turnip Soup with Swiss Chard
4 Harukai Turnips - the root part only, sliced
6 Shallots - diced
4 Cloves Garlic - minced
1-2 Teaspoons fresh thyme - minced
Salt and Pepper to Taste
2 Tablespoons Olive Oil
4 Cups chicken or Vegetable Broth
1/4 or so Half and Half or Heavy Cream - depends on how indulgent you want to be
1/2-1 Cup of Swiss Chard - chopped
Preheat oven to 400 degrees.
Combine first six ingredients, place in roasting pan and roast for 25-30 minutes until tender and golden. Transfer into saucepan, add broth. Bring to a gentle boil, lower heat to a simmer and puree until smooth with an immersion blender if you have one. (Otherwise use a blender or a food processor.) Add in half and half and finish off with the chopped swiss chard. Simmer for another 5 minutes and serve.
Hint: If you can resist not eating it immediately, the flavors really meld together nicely overnight for an ever tastier treat the next day!! Make enough and freeze for cool fall day.