"Things won are done,
Joy's Soul lies in the Doing."
- William Shakespeare

Wednesday, July 20, 2011

Out of the Box, Take 3

Never have I, in all my eating/cooking/lusting after food years, thought of turnips as electric.  But listen, kids...turns out...they can be.

This week's treasure trove from our CSA box, a la Helsing Junction Farm, contained some gorgeous Tokyo Cross turnips.  As well as a few bulbs of my latest food addiction (one of many):  green garlic.  *Insert massive sigh of utter contentment here.*

As an extra special perk from Helsing Farm, these lovely folks arm their shareholders with recipes, appropriate to that week's produce.  How cool is that?  And helpful.  While browsing through the latest suggestions for their beautiful food, this caught my eye:  A Rich Root and Cheese Soup for a Cold July Day.  May as well make the best of the bad weather with some good food, right?


Without further ado, I share my adaptation of Helsing Junction Recipes' adaptation of Nigel Slater's Tender...um...recipe.  Right...lost myself for a minute there, how are you all doing?  Still with me?  Good, carrying on, then.

The vibrant hue of this soup will restore your faith in brighter days to come, I tell you.

Electric Turnip Soup - adapted from Helsing Junction Recipes, etc.
 - aka - A Rich Root and Cheese Soup for a Cold July Day
 - serves 4, generously

4 Tbs unsalted butter
1 medium onion, chopped
1 or so pounds Tokyo Cross turnips, chopped into 1/2 inch pieces
1 bulb of fennel, chopped, fronds removed and set aside for garnish
4  to 5 cloves green garlic, or 3 cloves regular garlic, minced
2 Tbs flour
pinch dried red pepper flakes
1/2 tsp turmeric
4 cups vegetable or chicken stock
1/4 cup cream
2 Tbs grainy dijon mustard
4 oz gruyere or extra sharp cheddar, grated

Over medium low heat, melt 4 Tbs butter, and saute onion until translucent, about 5 minutes.  Add garlic, chopped fennel, and turnips, and season with salt and pepper.  Cook for 10 minutes.  Add red pepper flakes, turmeric, and flour, and cook for 3 minutes.  Add stock, partially cover pot, and simmer 20 to 25 minutes, or until all vegetables are fork tender.

Add half the chopped fennel fronds, then, using an immersion blender, blend soup until smooth.  Alternatively, puree the soup in a blender, in batches, covering the blender lid with a tea towel.  Pour soup back into pot and add the cream, grainy mustard, and cheese.  Check for seasoning, and add salt and pepper.

Ladle into four bowls, and garnish with remaining chopped fennel fronds.  Serve with fresh bread.

Homey, nutritious, and absolutely electric.


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