6.21.2010

Creamy Turnip Soup

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The husband has all these "remote" gardens. One at his parents, one at his aunt's, another one at his dad's friend's house. I can barely keep track. The one crop that he keeps bringing home from each of his harvest days, is turnips. Lots of them.

I don't really care for turnips. I mean, I like them fine, once in a while, but seeing all these turnips in my fridge makes me nervous. What do you make with turnips? I told the husband to put them to use. So he made a soup.

It was a decent soup. I'm glad I convinced him to add carrots and celery as well. Otherwise it would have been too turnipy. And it didn't hurt that we started with frying up some bacon, then using the grease for the onions. You can't go wrong with bacon crisps on your soup.
Creamy Turnip Soup
Rough recipe

3 large turnips, cut into strips
1 carrot, diced
1 stalk of celery, diced
1 onion, chopped
2-3 spring of thyme
2 cloves of garlic, minced
4 strips of bacon, sliced
vegetable stock, 4-5 cups

1) Saute the bacon until crisp, and set aside.
2) Add onions and cook for about 5 minutes. Add carrots and garlic, and cook for about 5 minutes.
3) Add the remaining ingredients, bring to a boil and simmer for about 30 minutes.
4) Puree and serve with bacon crisps.

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