"Whenever I go into a restaurant, I order both a chicken and an egg to see which comes first"

Tuesday, October 4, 2016

Recipes - Puree of Turnip Soup

This is a rich, creamy potage – a blend of turnips, potatoes, and zucchini with earth spices.  It is easy to prepare, and an excellent Fall or Winter first course.

Puree of Turnip Soup
* 3 lg. turnips, peeled, cut into large pieces
* 1 med-lg. Yukon Gold potato cut into pieces
* 2 med. zucchini, cut into thick slices
* 1 Tbsp. garlic flakes
* 1 med. onion, chopped finely, mashed
* 1/2 cup sour cream
* 1/2 cup whole milk
* 1 low-salt veg bouillon cube
* 2 tsp. powdered sage
* 2-3 gratings fresh nutmeg
* 10 grindings whole black pepper
- Boil the turnips, potato, and zucchini until tender

- Drain all but 1/2 cup (approx.) boiling water

- Put vegetables in as blender and puree

- Place puree in large pot

- Add garlic, mashed onion, sour cream, milk, grated nutmeg, sage, veg cube

- Stir well

- Cook over low heat for approximately 30 minutes, stirring occasionally

- Add more milk, sour cream if necessary to get to preferred consistency

- Taste for salt, add. Mix in 10 grindings fresh pepper, stir

- Pour puree in bowls, garnish each with sprig of parsely

- Serve 

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