Cream of Turnip Soup with Garlic and Habanero
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We know what you're thinking: turnips? Well, when prepared in a spiced-up soup like this one, they are transformed. Both of us humbly admit that we love the turnip family, and that they add a great dimension to soups and stews. This one stores well in the refrigerator but doesn't freeze well. Mixed herb croutons make a nice garnish.
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Ingredients
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½ gallon water -
2 pounds turnips, peeled and diced -
3 tablespoons butter -
2 tablespoons garlic, chopped fine -
1 ½ teaspoons salt -
3 cups vegetable stock -
2 cups White Sauce #1 or #2 -
1 cup heavy cream -
1 habanero chile, seeds and stem removed, minced -
1/4 cup chopped arugula -
1 tablespoon sugar -
1 teaspoon fresh lemon juice -
Chopped parsley for garnish.
Instructions
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In a large pot, combine the water, turnips, butter, garlic, and salt and boil until the turnips are soft, about 30 minutes, adding water if needed. Drain and return to the pot.
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Combine the stock, white sauce, and heavy cream and add it to the turnips. Cook over low heat, stirring constantly. -
Combine the habanero, arugula, sugar, and lemon juice and add it to the soup, stirring well.
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Garnish with a pinch of parsley and serve.
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