Cream or Veloute of Turnip Soup

Page 189

Cuisine: French | Course Type: Soups and Stews

(1 review)

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Recipe Review

I am apparently completely obsessed with turnip soups at the moment. And this version was terrific. Thank you bacon.

Since this recipe doesn't specify baby turnips, Peterson adds a step (briefly adding thinly sliced turnips to boiling water, simmering for a minute or two, and then draining the turnips in a colander) to eliminate potential bitterness.

I made minimal changes to this recipe, primarily having to do with the prep. I figured I would find sliced turnips fairly cumbersome to saute with onions and bacon, so I chopped the sliced turnips into smaller pieces prior to the saute step. I also used an extra cup of stock since we tend to like thinner rather than thicker cream soups. The recipe called for a half cup of heavy cream -- I did 1/2 heavy cream and 1/2 half n' half.

The extra step of passing the pureed soup through a strainer gave this soup a lovely velvety texture. And the bacon was just killer -- in a good way -- here.

(3) useful  

Comments

Queezle_Sister - 4th January 2012
Turnips are just not on my radar. However, you have piqued my interest. Plus its a quintessential in season winter vegetable, so really, I should be into them.

The NYT also has a number of turnip recipes this week.

I think the fates are speaking to me...

aj12754 - 5th January 2012
I had never knowingly eaten a turnip in my life until my dinner at a teeny bistro in Paris a year ago.

Hope you enjoy experimenting!

PS -- Don't you love the Times food section? I am SO happy that David Tanis is now writing for the Times -- if I can find rabbit I am going to make the recipe in this week's food section.

Queezle_Sister - 5th January 2012
How great to speak enough french to know what it is you are eating!

Yes, the NYT food section is the highlight of my Wednesdays (sad but true). I also love that they now have weights for ingredients, e.g. in that savory recipe today...

aj12754 - 5th January 2012
I took French in high school (decades ago now) but never had a chance to use it until last year. But I took a free refresher course on-line offered by Carnegie-Mellon and it was incredibly helpful, especially in acclimating my ear to the sound of spoken French. My husband -- who was surprised by the extent to which he just fell in love with French food and wine -- wants to return this year and, in preparation, I am taking the free online French II class that Carnegie-Mellon is offering again this year. I think they are really well done.

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