Creamy Turnip Soup

Page 176

Cuisine: North American | Course Type: Soups and Stews

(1 review)

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I have been intrigued with the possibilities of turnip soup ever since my first experience with it in a tiny little French bistro a year ago. But as I was prepping and cooking this soup, I suppose I wasn't expecting much -- no inviting aromas rising from the soup pot, very plain presentation.

I underestimated this recipe and I think I might have underestimated this chef (I am not crazy about the television persona) and this cookbook (found on a sale table). But with this soup I took a look back and realized that every Emeril recipe I have ever made (and there have only been five or six) has been delicious. There will be more.

The soup was wonderful, creamy and delicious with a peppery kick (I used the full amount of pepper called for). We loved the rich texture of this as a main course soup, but slightly thinned out it would be a lovely first course soup for a holiday dinner.

Emeril makes it a point to specify small young turnips for this recipe and as it turns out, what a yummy soup they make.

I think this cookbook is a very good choice for CSA members and frequenters of farmers' markets.

(edited 10th November 2011) (2) comment (3) useful  

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