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Creamy Spring Turnip Soup With Wilted Radish Greens And Bacon

Creamy Spring Turnip Soup

The contest on Food52 is all about radishes and turnips. Honestly, I am not a lover of either but if I had to pick I guess turnips would be my choice. I do however love greens, turnip or radish they are delicious and anything is better with bacon, right? This soup is silky and creamy and can be eaten warm/hot or chilled. The wilted radish greens and bacon are delicious with the soup. I made this with young spring leeks and turnips and only added a little cream to smooth out the bite from the turnips. I am so pleased at how wonderfully this soup came out and it literally takes less than an hour to prepare. With the weather turning warmer I’m sure soup is not high on the priority list, I had it slightly chilled last night for dinner and it was wonderful.

The Soup

3 cups spring turnips cut in quarters

3 young leeks cleaned very well and sliced

4 cups broth (I used chicken but vegetable broth would also be good)

1/4 cup heavy cream

salt and pepper to taste

Clean and slice your leeks, I like to clean, trim and chop into rounds and add to a large amount of clean water. The grit goes to the bottom, then I scoop them out and rinse again. Let them air dry while you prep the turnips. Peel, rinse and chop the turnips into quarters.

Heat only enough olive oil to coat the bottom of a heavy large saucepan, add the dried leeks and cook only until softened. Add the turnips and cook for a short time you don’t want them to brown only to start to soften, I cooked on medium/high heat, Add the stock, bring to a boil then reduce heat to medium and cook for approximately 30 minutes or until the turnips are very soft.

You may not need all of the liquid depending on how thick you like your soup, so drain the turnips and leeks and process in blender until very smooth, Pour into a bowl and add back the stock until it reaches the consistency you like. Now add the heavy cream. Adjust seasoning. Stir and set aside while you make the topping. If you are serving the soup warm pour back in the saucepan and keep on very low flame.

Greens and Bacon

4-6 slices bacon (I like maple cured)

the leaves from a head of radishes

Remove the greens from the radishes and clean very well to remove any grit, Lay on paper towel to dry.

Fry the bacon until crisp, remove from pan and lay on paper towel, add the dried radish greens and saute only until wilted, Remove to paper towel. Ladle soup into bowls lay some of the wilted greens and crumble some of the bacon on top.

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12 Comments Post a comment
  1. This soup is full of spring flavours and without a doubt would taste delish :D

    Cheers
    Choc Chip Uru

    May 21, 2012
  2. Oh yum-yum-yum-yum-yum!

    May 21, 2012
  3. I always wondered what else could be done with turnips. This soup looks creamy and nice :)

    May 22, 2012
    • Thanks Leslie, I use turnips in soups all the time, for the contest I didn’t want to add to much that would hide the turnip flavor It is actually really nice and subtle.

      May 22, 2012
  4. I think your instincts are right-add bacon to anything and it’s automatically better!

    May 23, 2012
    • So right, bacon makes anything good! Thank you so much! I really loved your cake recipe, you wouldn’t know its vegan unless you were told.

      May 23, 2012
  5. What amazing flavors in here. I don’t even care that it’s 90 degrees in LA. I’m definitely making this soon!

    May 24, 2012
    • Thank you so much, I made it when it was 82 degrees in NYC and it was great. I do hope you like it.

      May 24, 2012
  6. Love your use of the greens! What a terrific spring soup to enjoy. Adding of cream is never a bad thing either…

    May 24, 2012

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