turn up, for Turnip Soup

From the look of things (aka my recent blog posts) you might have the impression that I'm really super into baking. This is actually not the case at all. I much prefer soups, stews, and savory concoctions that leave me feeling warm and loved during these dreadful winter months.

photo courtesy of Love Tree Studios

A few weeks ago I had the distinct pleasure of participating in a Supper Club series at Blue Bell Farm. In fact, I'm cooking there again this Saturday evening! I worked with a team of two other women, Amanda Elliot and Amy Barrett, both professional chefs and total geniuses in the kitchen. My contribution to the menu was a simple turnip soup, highlighting what is seasonally available here in the Midwest. I used hakurei turnips sourced from Pierpont Farms.  One of my favorite ways to elevate what might otherwise be considered a humble soup is to use a high power blender (I like a Vitamix) to create a creamy and almost lofty consistency that closely resembles a velouté. I garnished the soup with a caraway/rye crumb and a swish of creme fraiche, finished with red amaranth microgreens from my friends at Stem to Table Farm. The fuschia amaranth was so beautiful against the soft neutrals of the crumb and cream.

We were fortunate enough to have the ever lovely Love Tree Studio on location to take some seriously gorgeous photos of the evening's menu. They have graciously allowed me to share some of their photos to go along with my recipe here.

photo courtesy of Love Tree Studio

photo courtesy of Love Tree Studio

photo courtesy of Love Tree Studio

photo courtesy of Love Tree Studio

Turnip Soup
serves 6-8

This soup will be better the second day, so if you have time to make ahead that's a bonus.

Ingredients:

For the soup 
2 lb Hakurei Turnips, quartered
2 leeks, rinsed (they can be quite sandy) and thinly sliced
1/2 yellow onion, sliced thin
1/2 russet potato peeled and cubed
2 tablespoons olive oil
2 tablespoon butter
1/4 cup white wine
2 sprigs of thyme
1/2 tsp nutmeg
1 quart low sodium (or unsalted is even better) chicken stock
1/2 cup heavy cream
salt
white pepper

For the garnish
3 slices rye bread
1 tablespoon caraway seeds
pinch of sea salt
1 cup sour cream
2 tablespoons heavy cream
1 teaspoon fresh squeezed lemon juice
red amaranth microgreens if you can find them

Directions: 

For the soup
In a pot (large enought to contain all ingredients) melt the butter over medium heat along with the olive oil. Add the leeks and onions, as well as generous pinch of sea salt. Stir every few minutes until quite soft, about 10 minutes.

Raise the temperature just a tiny bit and pour in the white wine.  Using a wooden spoon scrape up any brown bits left from the onions and leeks, reduce and simmer for 3 minutes, just enough to burn off the alcohol.

Add the turnips and potato along with the chicken stock, thyme, and a generous pinch (about 1/2 tsp) of white pepper. Bring to a soft simmer, put on the lid and cook until the potato and turnips are soft, about 30 minutes. Remove the stem of thyme. Using an immersion blender, food processor, or high powered blender, puree the mixture until it is utterly creamy.

Whisk in the cream and nutmeg.  Taste for salt and pepper, add as needed.

For the garnish
Toast the rye bread in the oven on 250 for 2 hr.  Remove from the oven and let cool completely.
Once the bread is cool and CRISPY place it in the food processor along with the caraway seeds and a pinch of sea salt. Pulse together until you've created a fine crumb.  Put the caraway crumb into a small dish until you're ready to plate the soup.

In a small bowl whisk together the sour cream, heavy cream, and lemon juice. It should be a homogenious mixture, slightly thin in texture, but retaining the tart taste (acid) of sour cream.

To plate the soup
Ladle HOT soup into individual bowls.  Using a small spoon dust the top of the soup with the caraway crumb (I made a straight line, but feel free to get creative).  Follow the same line with your creamy cream fraiche. Pinch off a little bit of the microgreens to finish.  Serve and enjoy.

To say, "this is soup weather".... would be an understatement.

After a beautiful weekend, celebrating a family wedding in balmy South Carolina,  it is difficult to be back in Missouri - where the the temperature today is peaking at 10 degrees.  This weather calls for soup.  And, since we're coming off of a weekend full of rich food in the southern tradition,  a vegetable soup is just what we need.

 

 

photo courtesy of House Beautiful

I stumbled across this recipe for Soup au Pistou in House Beautiful several years ago, and it has become one of our favorites.  We've all had versions of this soup as kids, but I never enjoyed it nearly as much, until I learned about the "Pistou".  Pistou is essentially pesto, pure and simple, without nuts or cheese. The spicy bite of raw garlic, and brightness of fresh basil are a perfect compliment to the gentle taste of vegetables that have been cooking for hours in a rich stock.

photo courtesy of David Lebovitz

There are different variations of this soup, and you can play with the ingredients a bit. David Liebovitz, famous author and food blogger, knows a thing ( or 200) about french cooking, and includes a beautiful version of this soup his own blog.

photo courtesy of 101 Cookbooks

Another contribution, from the ever stellar 101 Cookbooks, by Heidi Swanson demonstrates the versatility of this soup, without losing its true essence. Heidi's recipes are some of my favorites due to the purity of her approach, and her dedication to quality and authenticity. 

I want you to have this recipe RIGHT NOW,  so I'm bringing it to you directly from the House Beautiful website, or feel free to play around a little bit, and tell me what makes your Soup au Pistou special.

put the lime in the butternut.

behold the butternut

There's no putting it off any longer.  It's soup season my friends, and there is no better ( or easier) soup for a cozy fall meal, than Butternut Squash Soup.  There are so many variations on this recipe, and everyone has their own preference. In order to qualify as a bisque, the soup must include cream and butter. Some versions are as sweet as pie filling, while others can taste bland and just plain "squashy".  I've been fiddling with this recipe for several years now, and I think it's finally "just right".  The secret ingredient is 1 dried lime.

dried limes

I was introduced to dried limes, also known as black limes,  4 years ago, while shopping at a Middle Eastern market.  These limes have been a staple in Persian and Middle Eastern Foods for centuries,  but they do not overpower in any sort of "ethnic" sense.  They add a sweet, tangy,  slightly fermented element to what tends to be a fairly simple soup.  Similar to adding sour cream as a garnish, but with much deeper flavors.

The most difficult part of this recipe is preparing the squash. Butternut squash is has a very thick skin, which needs to be peeled.  I use a standard vegetable peeler, and add a glass of wine ( for me) as good measure.   Once you've peeled the skin,  just chop it up into rough cubes and that's it.  The hardest part is over.

simmer simmer simmer

immersion blender

monday resolutions - a clean soup to start the week

sauteed broccoli w/ onion and garlic

If you're like me, every Monday begins with the promise of cleaner eating.....at least until next weekend.  Unfortunately, the prospects always seem so dire.  Who wants to snack on raw vegetables in the middle of January? That is unless, of course, you're fortunate enough to be spending your winter in South Florida,  or the Caribbean (or anywhere warmer that it is here !!! ).

This soup, from Goop, is the perfect solution.  With all the healthy benefits of fresh broccoli and arugula, the flavor remains comforting.  Steamy spoonfuls of this soup, taste of warm citrus, punctuated with peppery arugula and bright broccoli.

 If you don't already subscribe to Goop, Gwyneth Paltrow's lifestyle publication, you should.  If not just for the recipes, but there is so much more to enjoy!  From the site, "Goop gives readers exclusive access to recipes, travel guides, fashion, wellness tips, cultural notes and more.".   With friends like Mario Batali, and José Andrés, how could one go wrong in the kitchen?  There is, however, more to Gwyneth, than famous friends.  She has already published two cookbooks, with a third to be released in April.  I've already pre-ordered mine!

Notes from My Kitchen Table - Gwyneth Paltrow

My Father's Daughter - Gwyneth Paltrow

It's All Good - Gwyneth Paltrow