I just do not like turnips - can I admit that??!! But, I really want to learn to like them.... They are so easy to grow and oh, so pretty. This soup recipe gives me hope! It wasn't too exited about it, but once I added the salty, crispy ham slices and the toasted sweet cornbread, it totally changed my mind about this recipe!! The cream helps too. :) Amazing what flavor and texture combinations can do....
Source: Emeril Lagasse/Food network
2 oz. unsalted butter
1 1/4 lbs. yellow onions, thinly sliced (about 4 cups)
3 ribs celery, chopped (about 1 c.)
sea salt and freshly ground black pepper
1 bay leaf
3 T. chopped garlic
10 c. chicken stock
2 lbs. turnips, peeled and diced
1/4 c. heavy cream
4 oz. country ham, julienned
2 c. medium diced cornbread
olive oil
Preheat oven to 400 degrees.
Melt the butter in a 6-quart stockpot over medium-high heat. Add the onions and celery. Season with salt and black pepper, stirring, until the vegetables are soft and lightly golden, about 8 min.
Add the bay leaf and garlic, stirring for 2 min. Add the stock and turnips and bring the mixture to a boil. Reduce the heat to medium and simmer, uncovered, until the turnips are very soft and the mixture is thick and creamy, about 1 hr.
Remove the soup from the heat. Discard the bay leaf. With a hand-held blender, puree until smooth. Slowly add the cream. Stir to blend. Reseason the soup.
In a small saute pan, over medium heat, render the ham until crispy. Remove and drain on paper towels. Set aside. Toss the cornbread with olive oil. Season with salt and pepper. Place on a baking sheet and toast until golden brown, about 6-8 minutes. To serve, ladle the soup into individual bowls. Garish the soup with the crispy ham and croutons.
Yield: 8 servings
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