More of a winter root vegetable soup, featuring turnips, I was very pleased with the flavor turnips added.I have never had a turnip before this; I will be seeking them out once again. My husband was quite apprehensive when I told what was on the menu. The color wasn’t overly appealing, but the flavor made up for it. In the end my DH asked for seconds.
Hakurei Turnip Soup
Adapted from Outstanding in the Field by Jim Denevan
3/4 pounds baby turnips, chopped
A generous handful of turnip greens
1 ½ T extra virgin olive oil
1 onion, chopped
Kosher salt
2 ribs celery, chopped
1 carrot, chopped
1 medium baking potato
2 bay leaves
3 sprigs fresh thyme
2 quarts homemade chicken stock
Freshly ground pepper
2 thick slices pancetta, cooked and crumbled
Garlic infused olive oil, for garnish
Finely chopped fresh dill
Blanch the turnip greens in a pot of boiling salted water, by cooking for 2 minutes then, using tongs, plunge the greens into an ice bath, to stop the cooking and retain color. Once greens are cool, squeeze out excess liquid and coarsely chop. Set aside.
In a heavy stock pan, heat olive oil over medium heat. Add onion and a dash of salt, saute until onions are translucent and tender about 8 or 10 minutes. Add turnips, celery, carrot, potato, bay leaves, thyme, and another pinch of salt. Saute for an additional 10 minutes stirring often.
Add chicken stock, bringing mixture to a boil, then reduce heat to a simmer. Let simmer for 1 hour.
Discard bay leaves and thyme. Puree mixture with an immersion blender until smooth. Salt and pepper to taste. Stir in turnip greens and reheat gently.
After ladling into warmed bowls garnish with pancetta, dill, and a sprinkle of garlic infused olive oil.
