|Wrinkled old turnips? Come on down! We love using you in soup!|
|Awaiting the sour cream garnish.|
This soup tastes very rich, but it's made without any cream. In fact, if you use vegetable broth and oil instead of the chicken stock and butter, it would make a vegan offering on your Thanksgiving table.
I don't usually have vegans at my table, so I make chicken stock for the base of this soup. Whenever I roast a chicken, or pick up a rotisserie chicken at the store, I save the carcass for chicken stock. Today I grabbed a soup pack and, armed with 1950 Betty Crocker's New Picture Cookbook, made up a batch.
Chicken Stock (adapted from Betty Crocker's New Picture Cookbook, 1950)
- 1 soup pack (or 1/2 cup each chopped carrot, celery, and onion)
- 1 leftover carcass from a roasted chicken
- 5 stems fresh parsley
- 2 cloves garlic, smashed, with papers
- 2 whole cloves
- 2 bay leaves
- 1 teaspoon French thyme
- 2 teaspoons salt
- 10 peppercorns
- 3-4 quarts water
- Toss (or carefully layer) ingredients in a large (5 quart) crock pot.
- Add water until the ingredients are mostly submerged (3 to 4 quarts).
- Cook on low 6-8 hours. Strain.
- Pour into quart size jars and refrigerate for up to 2 weeks. Or freeze. Your choice.
Use 2 jars to make this soup!
Silken Turnip and Potato Soup (adapted from The Washington Post)
- 1/2 stick butter (4 Tablespoons, I use unsalted but a vegan buttery spread works fine)
- 2 onions, thinly sliced (I use a Benriner)
- 4-6 turnips (about 2 pounds), peeled and thinly sliced
- 3-5 potatoes (1/2 to 1 pound), peeled and thinly sliced
- 2 quarts chicken stock (use vegetable stock if you prefer)
- 2 teaspoons salt (I used Kosher)
- nutmeg (how do you measure when you're microplane grating it? try for 1/2 teaspoon)
- sour cream (optional, for garnish--my daughter's excellent suggestion)
- Melt butter in a large soup pot over medium-low heat.
- Add onions, sauté until translucent, about 10-15 minutes.
- Add turnips, potatoes, and salt. Stir to combine the veggies with the fat, cover, and sauté another 15 minutes. Add the stock.
- Simmer 20 minutes or until veggies are soft.
- Puree with an immersion blender, or in batches in a blender or food processor.
- Sprinkle with nutmeg. Serve hot w/ a spoonful of sour cream.
This post was linked with What's In the Box at In Her Chucks and the Wednesday Fresh Foods party at Gastronomical Sovereignty.
|Any guesses what I'm doing here?|