As a child I did not practice experimental eating. It's doubtful I would have eaten anything ethnic, odd-named foods, or anything just plain disgusting. Rutabagas? Forget it. Artichokes? Nah. Pickled pigs' feet? Ew. My parents, being Midwesterners, considered casseroles the penultimate in dinner cuisine, which didn't help matters. So casseroles, the bland and boring meals that they are, were safe. Hamburger? Okay. Peas and carrots? Yup. Cream of something soup? I could get down with that.
When I left home, I became a little more adventurous when I cooked and what I ate. After I got married I rarely made casseroles. I now consider them unappetizing and unappealing.
Enter the turnip.
You probably would never, ever have caught me eating turnips as a child. They ranked right up there with foodstuffs like Brussels sprouts. Turnips sounded just plain weird. Luckily for turnips, they have such a mild flavor and lovely texture that even a kid would love them. Arthur ate two bowls of this delicious soup.
On the Menu: Creamy Turnip Soup
Serves 6-8
3 tablespoons butter
2 leeks, thinly sliced (white and pale green parts only)
1 medium sweet onion, thinly sliced
5 turnips (about 2 1/2 pounds), peeled, cut into 1/2-inch-thick slices
1 medium russet potato, peeled, cut into 1/2-inch-thick slices*
4 cups canned low-salt chicken broth
1 3/4 cups milk
1/4 cup whipping cream
Pinch of ground nutmeg
2 teaspoons dried dill
When I left home, I became a little more adventurous when I cooked and what I ate. After I got married I rarely made casseroles. I now consider them unappetizing and unappealing.
Enter the turnip.You probably would never, ever have caught me eating turnips as a child. They ranked right up there with foodstuffs like Brussels sprouts. Turnips sounded just plain weird. Luckily for turnips, they have such a mild flavor and lovely texture that even a kid would love them. Arthur ate two bowls of this delicious soup.
On the Menu: Creamy Turnip Soup
Serves 6-8
3 tablespoons butter
2 leeks, thinly sliced (white and pale green parts only)
1 medium sweet onion, thinly sliced
5 turnips (about 2 1/2 pounds), peeled, cut into 1/2-inch-thick slices
1 medium russet potato, peeled, cut into 1/2-inch-thick slices*
4 cups canned low-salt chicken broth
1 3/4 cups milk
1/4 cup whipping cream
Pinch of ground nutmeg
2 teaspoons dried dill
Melt butter in heavy large Dutch oven over medium heat. Add leeks and onion and sauté until onion is translucent. Add sliced turnips and potato and sauté 2 minutes. Add 4 cups broth. Bring to boil. Reduce heat to medium-low and simmer until vegetables are very tender, about 30 minutes.
Puree soup in blender in batches until very smooth. Return to Dutch oven. Add milk and cream. Bring to simmer. Season to taste with nutmeg, salt, pepper, and dill.
* I used about 1/2 cup leftover mashed potato instead of a potato. The results were great!
Blessed be.
