Spring Is Here….. In Theory And A Spring Recipe
Spring Turnips
At 12:57 PM today it’s officially spring. It is a glorious day in NYC with temps in the 50’s and after a tenacious winter those warmish temps feel really nice. It will be short lived but thats ok I see the light at the end of the tunnel. The first little nubs of green are peeking through the earth and I know that very soon there will be buds everywhere.
I can’t wait for the spring vegetables to hit the market, right now it’s still winter produce. I wanted to make something that just screamed spring but, to be perfectly honest, was completely uninspired by anything I saw at the market.
I decided to reprise a recipe that I made a couple of years ago, it’s a great spring soup, it’s simple and delicious and it will be the first thing I make when the spring produce hits the farmers market. I posted this on Food 52 about 2 years ago and was a communiuty pick, the editors also made the soup and it was photographed by Mr Ransom the very talented food52 photographer. I also posted this here in May of 2012
Creamy turnip soup
Creamy Spring Turnip Soup With Wilted Radish Greens And Bacon
Serves 4-6 depending on serving size
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 or even water)
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.
Photograph by James Ransom for Food52
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