The humble turnip. Vastly underrated. Sweet when it's young. Hearty when it's older. And a perfect match for milder root vegetables and tubers like yams and Jerusalem Artichokes. Today's offering entirely due to the new potatoes available in the shuk.
BT's Spring Turnip And Potato Soup
Ingredients:
2 large spring turnips
3 medium new potatoes (can use low starch, yellow flesh potatoes)
3 garlic scapes (can use 1 yellow onion and 2 cloves crushed garlic)
2 dark green ribs celery
3 scallions
1 small red chili
1 small zucchini
2 tablespoon ghee (can use vegetable oil or olive oil)
1/2 teaspoon black mustard seed
1/2 teaspoon nigella seeds
1/2 teaspoon dried thyme
1/4 teaspoon ground cloves
1 bay leaf
3 sprigs fresh thyme
1 lemon
6 cups (1.5 l) filtered water
1/2 cup (110 ml) cooking cream (optional)
1 teaspoon kosher salt
5 grinds black pepper
Directions:
Rough chop garlic scape, zucchini, scallions and celery
Peel potatoes and turnips
Add ghee to heavy gauge cocotte and place on medium low flame
When ghee melts, add mustard seed and nigella and leave until they pop
Immediately add garlic scape, celery, scallions and zucchini
Slice chili in thin rings including veins and seeds and add to pot
Sauté vegetables for 2-3 minutes
Add dried thyme, cloves and salt and pepper
Add water
Dice turnips and potatoes and add to pot
Add bay leaf and fresh thyme
Cover and reduce flame to low
Simmer for 20 minutes
Remove pot from flame and let cool for 5 minutes
Remove bay leaf and thyme stalks
Purée soup until smooth
Zest lemon and reserve zest
Juice lemon and add to soup
Taste for salt
Add cream if using
Garnish soup with chopped chives, dill and lemon zest
Enjoy! !בתיאבון
Commentaires