Turnip Soup With Gruyère Croutons

[Guest guest]

* Exported from MasterCook *

 

Turnip Soup With Gruyère Croutons

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 219

Serving Size : 4 Preparation Time :0:00

Categories : Potatoes Soups And Stews

Vegetables Vce:Soups From Scratch

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 medium turnips -- up to 6

1 1/2 (1 1/2 to 2 pounds)

with their greens if available

3 small boiling potatoes

2 tablespoons butter

2 leeks -- thinly sliced

white parts only

1 garlic clove -- minced

1/4 cup chopped parsley

4 thyme sprigs or 1/4 teaspoon dried

Salt and freshly milled white pepper

6 cups water

OR Basic Vegetable Stock

(see separate recipe)

1/2 cup cream or milk

Cheese Croutons

(see separate recipe)

made with Gruyère cheese

 

SERVES 4 TO 6

 

Turnips are a hard sell, but they make one of the best soups I know. Take

advantage of turnips with nice fresh greens the moment you see them. Their

peppery bite offsets the natural sweetness of the roots. Broccoli rabe or

mustard greens can easily take their place.

 

To ensure a good soup when using turnips that aren't at their peak, thickly

peel them, slice them into rounds, and blanch for 1 minute in boiling

salted water. Drain and rinse. This keeps them nice and sweet.

 

Peel the turnips and potatoes, quarter, and thinly slice them. Discard the

stems and any yellowed leaves from the greens. Wash the remaining leaves well.

 

Melt the butter in a soup pot over medium heat. Add the turnips, potatoes,

leeks, garlic, parsley, and thyme. Cook for about 5 minutes, then add 1

'/2 teaspoons salt and the water and bring to a boil. Lower the heat and

simmer, partially covered, until the vegetables are tender, about 25

minutes. Puree all or just part of the soup, depending on whether you like

a smooth soup or one with some texture. Stir in the cream.

 

While the soup is cooking, chop the greens into small pieces. There should

be about 2 cups, although more is fine. Simmer them in salted water until

they're tender, then drain and add them to the finished soup. Taste for

salt, season with pepper, and serve with two cheese croutons in each bowl

or on the side.

 

 

- - - - - - - - - - - - - - - - - -