Thursday, March 26, 2015

Turnip soup with hazelnuts from Chef Ana Sortun

A few months ago, the Siena Farms newsletter included a recipe for turnip soup with hazelnuts from Ana Sortun (Farmer Chris' wife and the chef at Oleana). Now that I've tried it, I have two ways that husband and I don't mind eating purple top turnips. (The other is turnip cakes.) Even better, this recipe uses three pounds of purple top turnips, which uses any backlog rather quickly.

The recipe says that it serves four, but those would be huge portions. I suppose if you weren't having anything else, it would be four servings, but you can get six or more portions as a meal starter or as an accompaniment to salad or a sandwich.

The recipe is quoted directly from the newsletter, except where I note differences.
Turnip soup with hazelnuts
Chef Ana Sortun


6 tablespoons unsalted butter (note: I think this amount could be halved, if you want it less rich)
2 medium onions, thinly sliced
3 pounds turnips, peeled and thinly sliced
1 large parsnip, peeled and thinly sliced
1/2 cup hazelnuts, lightly roasted and skinned (note: the skins just leave speckles in your soup after blending)
6 cups veggie broth (note: the recipe had originally called for chicken stock)
1/4 teaspoon freshly grated nutmeg (note: I use more; I like nutmeg)

In a large heavy stockpot or casserole, melt the butter until it foams. When the foam subsides, add the onions and cook over moderate heat until softened but not browned, about 5 minutes.
Add the turnips, parsnips and hazelnuts and stir to coat with the butter. Add 2 teaspoons of salt, cover and cook over low heat, stirring occasionally, until tender, about 20 minutes.
(My note: After cooking for 20 minutes, the vegetables will have thrown some liquid.)
Stir in the vegetable stock and bring to a simmer. Cover partially and cook over moderate heat until the vegetables are very tender, about 10 minutes.
Working in batches, puree the soup in a blender until perfectly smooth. Return the soup to the pot and season with salt and the nutmeg. 
My note: the recipe suggested garnishing with bacon or crispy kale. I didn't do either. 

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