i have mixed
feelings
about turnips.
i can't say
it is a (root)
vegetable
that
generates
visions
of
gourmet
meals.
it is a
cute word
though.
turnip
turn-up
grub tried
out a new
turnip soup
recipe
that
is my new
favorite soup.
dare i say
i like it
as much as
the
purée of celery root soup?
of course,
the secret is
in the
vegetable stock
which
grub makes
from scratch
using
the
french laundry
recipe.
i don't know
how he
has
the patience.
so,
if you are
in the mood
to try
a turnip (or 2),
grub kindly
gave me
the recipe.
grub's turnip soup
adapted from
deborah madison's
vegetarian cooking for everyone
ingredients:
4-6 medium turnips (chop into 1/2" cubes)
3 red potatoes (chop into 1/2" cubes)
2 Tbsp unsalted butter
1/2 onion (chop into 1/4" cubes)
1 garlic clove (thinly sliced)
1/2 cup chopped parsley
4 thyme sprigs
6 cups vegetable stock
1/2 cup cream
heat butter
on medium heat,
add turnips, potatoes,
onion, garlic, parsley,
and thyme.
saute 5-8 minutes
add stock and cook until tender.
blend with hand blender.
add cream.
add salt to taste.
(you can add dry vermouth
if soup tastes "too fatty.")
grub tops it
with day old bread
chopped into chunks
and sauted briefly
in olive oil.
yum.
last night
grub and i
had
a manhattan
blind taste test
a 2x2 factorial design:
after that
i was
still able
to
sew straight
(kinda).
xo
