As promised

Here it is, as promised. The apple cider is the secret ingredient; it adds sweetness, depth, and complexity. The heavy cream is important, too, as such rich treats tend to be.

But my favorite thing about this soup is it's simplicity. It is a one pot, one hour soup, both easy and gourmet.

Many thanks to Jerome, and happy Sunday afternoon cooking to you.


Makes 1 gallon

Place 4 turnips (about 3 lbs), quartered, washed, and with ends trimmed, into a large stock pot. Add 1 gallon apple cider and 1/2 stalk celery, bring to a boil, and turn heat down to medium. Continue at a heavy simmer, cooking for 30 minutes or until the turnips are soft when pierced with a fork. Puree in a blender until smooth, return to the pot, and bring to a boil.

Add 1 quart heavy cream slowly, stirring constantly. Bring the soup back to a boil (it will cool as the cream is added), then add salt and pepper to taste. Let the soup rest for at least 30 minutes and up to two days before serving; time will improve the both the profile and the complexity of the flavors. Serve warm and garnish with herb oil (see below).


Bring several cups salted water to a boil, and throw in 1 bunch Italian parsley, stems removed, 1 bunch oregano, and 1 bunch chives. Blanch for 45 seconds, strain herbs from water, and place in an ice bath to cool. Remove herbs, pat dry of water, and puree in a blender with 1 teaspoon ice water from bath. When herb mixture is smooth, add oil slowly until all is incorporated. Add salt and pepper to taste.


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