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Archive for Soups

RECIPE: Turnip Soup

Turnip Soup

Today is pretty chilly, so we’re making turnip soup. Photo and recipe courtesy Quinciple.

 

Turnips are part of the super-potent cruciferous vegetables* group, from which we try to eat daily. There’s more about the family below.

We’ve enjoyed mashed, purée, roasted and stir-fried turnips, and we’ve fried and baked them in the manner of sweet potato fries.

But until now, we never tried turnip soup, a comfort food that can be crowned with garnishes from apples and chives to crumbled bacon and shredded cheese.

Although the soup looks creamy, there’s no dairy. The rich color and texture come from the gold turnips.

If you can only find white turnips, you can add a some carrots for color, or just enjoy the pale soup. But gold turnip are noted for their “bonus” flavor, slightly sweet with a nutty nuance of almond.

The recipe is courtesy Quinciple, a subscription service that delivers the week’s best fresh produce.

 

RECIPE: GOLD BALL TURNIP SOUP WITH APPLES

Ingredients

  • 1 pound gold turnips, washed and peeled
  • 1/2 yellow onion, trimmed
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 2 cups chicken or vegetable stock
  • Optional spice: 1/2 teaspoon cumin or dried chile pepper
  • Garnish: ½ apple, thinly sliced†
  • Garnish: 2 tablespoons chopped basil, chives or parsley
  • Garnish: extra virgin olive oil, plain or flavored
  •  
    __________________________________
    *There’s more about the cruciferous family below.

    †Wait until ready to serve to slice the apples, so they don’t brown. Leave the skin on for a touch of color.
     
    Preparation

    1. PREHEAT the oven to 400°F. Cut the turnips and onion into ½” cubes. Toss with two tablespoons of olive oil and season with salt and pepper. Arrange in a single layer on a baking sheet.

    2. ROAST until the turnips are tender, about 15-20 minutes. Purée the roasted turnips and onions with the stock, and add enough water to achieve a smooth consistency.

    3. WARM the soup in a small pan. Taste and adjust the seasonings. To serve, garnish with apple slices, herbs and a drizzle of olive oil.

     

    GOLD TURNIPS HISTORY

    There are several varieties of gold turnips, heirloom varieties from Europe that were first grown in France in the 1800s.

    In the U.S. they are marketed variously as Baby Gold, Boule D’or (the prized French variety, which translates to “golden ball”), Golden Ball and Golden Globe turnips.

    Gold turnips are a less durable than the common white and purple-white varieties, as they are not a good “cellar vegetable.” This means that they will not maintain their firmness and flavor if stored throughout the winter—a prized feature of turnips, rutabagas and other root vegetables in the days before refrigeration.

    Turnip were cultivated as far back as the Greek Hellenistic Period, 321 B.C.E. to 31 B.C.E. They grow from fall through spring, and can’t tolerate summer heat.
     
    HOW TO USE GOLD TURNIPS

    Gold turnips can replace common turnips in any recipe, and provide more flare due to their color. In fact, they can pretty much be used anywhere carrots are used, as well.

    In addition to cooked recipes, turnips (white and gold) can be eaten raw as crudités and in salads. They can be shredded into a slaw along with cabbage and carrots, and tossed with a Dijon vinaigrette. The leaves can also be eaten raw or cooked.

    Per SpecialtyProduce.com, the flavor is truly transformed and sweetened when they are slow roasted, braised or sautéed in butter.

    Good accents include:

  • Acids: lemon juice and vinegar
  • Apples
  • Bacon
  • Butter and/or cream
  • Cheeses such as Parmesan and Pecorino
  • Herbs: chives, garlic, parsley, tarragon and thyme
  •  

    Gold Turnips

    Purple Top Turnips

    Top: Gold turnips. Photo © Marie Iannotti | GardeningTheHudsonValley.com. Bottom: Common turnips are all white or white with purple tops. Photo courtesy Good Eggs | San Francisco.

     

    THE CRUCIFEROUS VEGETABLES FAMILY

    The turnip is a cruciferous vegetable, a member of the Brassicaceae family of cancer-fighting superfoods. They are also called the brassicas, after their family name.

    “Cruciferous” derives from cruciferae, New Latin for “cross-bearing.” It refers to the flowers of these vegetables, which consist of four petals in the shape of a cross.

    The family includes arugula, bok choy, broccoli, Brussels sprouts, cabbage, cauliflower, collard greens, horseradish, kale, kohlrabi, mizuna, mustard greens, radish, rapeseed/canola, rapini (broccoli rabe), rutabaga, tatsoi and turnips.

    Cruciferous vegetables are low in calories and high in fiber, vitamins and minerals. You can’t eat too many of them, but you can overcook them.

    Like broccoli, Brussels sprouts and the rest of the family, cruciferous vegetables contain chemical compounds that, when exposed to heat for a sufficient amount of time, produce hydrogen sulfide (an unpleasant sulfur aroma).

    So take care not to overcook them.

      

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    RECIPE: Homemade Tomato Soup With Goat Cheese Crostini

    We love tomato soup, but have run out of patience with the added sweeteners—typically corn syrup or high fructose corn syrup. We don’t like the excessive sweet taste of the soup, we don’t like the added calories, and we certainly don’t like HFCS.

    For National Soup Month, here’s an easy recipe from Davio’s Boston, one of several locations in the excellent Davio’s Northern Italian Steak Houses in Atlanta, Manhattan, Massachusetts, Pennsylvania and later this year in Los Angeles.

    A side of goat cheese crostini turns the soup into a first course or a sophisticated “soup and sandwich” lunch.

    RECIPE: HOMEMADE TOMATO SOUP

    Ingredients For 6 To 8 Portions

  • 3 ounces unsalted butter, cubed
  • 1 large white onion, sliced*
  • 2 cans (28 ounces each) crushed San Marzano tomatoes†
  • 1 quart chicken stock
  • 1 loaf Italian bread, cubed
  • Salt and pepper to taste
  • 2 tablespoons fresh basil, julienned
  • 2 tablespoons fresh parsley, chopped
  • Optional garnish: swirl of plain Greek yogurt
  • Optional side: goat cheese and chive crostini (recipe below)
  •    

    Sundried Tomato Soup

    Make tomato soup for National Soup Month. Photo courtesy Bella Sun Luci.

    ______________________________
    *While butter adds a nice flavor note, you can substitute oil if you’re avoiding cholesterol, want a vegan option, etc.

    †You can buy the tomatoes crushed or whole. Steve buys them whole and hand crushes them.
     
    Preparation

    1. MELT the butter in a stock pot; add the onions and cook until translucent. Add the tomatoes and chicken stock. Simmer for 1 hour.

    2. ADD the cubed bread and simmer for 45 minutes. Remove from the heat and set aside until cool. Purée until smooth with an immersion blender or in a regular blender or food processor. Taste and season with salt and pepper.

    3. SERVE: Bring the soup to a simmer. Plate and garnish with the optional yogurt, then with the basil and parsley. Serve with the crostini.

     

    Goat Cheese Crostini

    Goat cheese crostini are delicious with soup
    or a glass of wine. Photo courtesy Wines Of
    Sicily.

     

    RECIPE: GOAT CHEESE CROSTINI

    Ingredients For 4 Servings

  • 4 ounces spreadable goat cheese (a softened log is fine)
  • 1 tablespoon chives, minced
  • 1 garlic clove, minced
  • 8 slices sliced baguette (1/2-inch-thick slices) toasted French bread baguette
  • Optional garnish: extra virgin olive oil, fresh-ground pepper and lemon zest
  •  
    Preparation

    1. TOAST the baguette slices.

    2. BLEND together the goat cheese, dill and minced garlic. Spread evenly over the toasted baguette slices.

    3. GARNISH with a drizzle of extra virgin olive oil and some lemon zest and fresh-ground black pepper.
     
    DO YOU KNOW THE DIFFERENCE BETWEEN BRUSCHETTA
    AND CROSTINI
    ?

     

      

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    TIP OF THE DAY: Make Chicken Or Turkey Stock

    Thanksgiving Turkey

    Enjoy your feast, but don’t toss the carcass.
    Use it to make stock! Photo courtesy Sur La
    Table
    .

     

    Plan ahead: Don’t throw away that turkey carcass. Or the roast chicken* carcass. Or those tops, root ends and stems from trimming vegetables. Save the vegetable trimmings from the week’s meals: carrot tops, celery ends, fennel fronds, herb stems, kale stalks, leek tops, scallion ends, etc.

    Check the freezer for herbs and vegetable scraps you may have tucked away.

    Use all of it to make a delicious batch of chicken or turkey stock, which you can then turn into cooked grains, sauces, soups, stews and other preparations.

    RECIPE: CHICKEN STOCK OR TURKEY STOCK

    Ingredients

  • 2 bay leaves
  • 1 head garlic, unpeeled, cut in half
  • 1 large onion, unpeeled, cut in half
  • Chicken or turkey carcass
  • Vegetable trimmings† or 1-2 carrots, 3-4 stalks of celery
  • Parsley and thyme (leftover stems are fine)
  •  
    *Or duck, game hen, quail or any poultry carcass. You can blend them together into one stock as needed.
    †Check the freezer for herbs and anything else you might have tucked away to prevent spoiling.
     

    Preparation

    1. COMBINE all the ingredients in a stock pot (6-8 quarts for a turkey, 4-6 quarts for a chicken) and cover them with water plus one inch. If the carcass doesn’t fit in the pot, use poultry shears to cut it into pieces that do. Don’t salt the water; stock should be unsalted to accommodate any recipe. Place the top on the pot.

    2. BRING to a boil and reduce the heat to a simmer. Cook for minimum of 90 minutes, or up to 3 hours. Once or twice during the simmering, remove the cover and skim off the frothy scum that’s formed on the top of the broth. Add more water if it boils away; the bones should always be covered. When the broth has turned a golden brown color and is rich in flavor…

    3. REMOVE the pot from the heat. As soon as it’s comfortable enough to handle, strain the broth and discard the solids. If it isn’t clear enough for you, strain it again through cheesecloth.

    4. FREEZE the chicken broth in portion-sized containers. We like ice cube trays (once frozen, store the cubes in a freezer bag); or in half pint or pint storage containers. If you have a short-term use for it, you can refrigerate the stock for up to a week.
     
    Tips

  • A stock pot with a pasta strainer insert is ideal for this purpose.
  • If you don’t want to “watch the pot,” you can use a slow cooker on a low setting.
  •  

    USES FOR STOCK

    Instead Of Water

  • Grains: rice (plain or in risotto), quinoa, couscous and other dishes
  • Soups: use as much stock as you have, then fill in with water
  • Vegetables: steaming and boiling
  •  
    Instead Of Butter And/Or Cream

  • Gravy
  • French sauces, such as bercy and velouté
  • Mashed potatoes
  • Polenta
  • Purées: use stock to smooth out a bean or vegetable purée
  • Sautés: add some stock and use less butter or oil
  • Soups, from wintry butternut squash soup to summer gazpacho
  • Stuffing, dressing and other savory bread pudding recipes
  •  
    Instead Of Wine

  • Deglazing the pan for sauce
  • Marinades
  • Any recipe that requires wine
  •  

    Chicken Stock

    Take pride in your homemade stock. Photo courtesy Good Eggs | San Francisco.

     
    THE DIFFERENCE BETWEEN STOCK & BROTH

  • Broth is a finished soup; stock is an ingredient.
  • Broth has a higher proportion of meat.
  • Because stock is made largely from the bones, it contains more gelatin, which gives it a richer mouthfeel.
  • Stock is not salted. Since it is an ingredient, it combines with whatever seasonings the recipes call for.
  •  
    What about bouillon?

    The terms bouillon and broth are used interchangeably, though not correctly.

    Bouillon is always served plain (with an optional garnish), whereas broth can be made more substantial with the addition of a grain (barley, rice, etc.) and vegetables.

      

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    TIP OF THE DAY: Sweet Or Savory Popcorn Garnish

    Before it was a popular snack, popcorn was a whole grain food. In Colonial times, it was eaten in a bowl with milk or cream, like modern puffed rice and other puffed cereal grains.

    In the 18th century, after the corn harvest, farmers would toss corn kernels, some fat and a little molasses into a cast iron pot. Voilà: the first kettle corn. (Today, special popcorn strains create big, fluffy kernels.)

    By the 1840s, corn popping had become a popular recreational activity in the U.S. By the 1870s, popcorn was sold in grocery stores and at concession stands at circuses, carnivals and fairs. The first commercial popcorn machine was invented in 1885; by the early 1920s, popcorn machines turned out hot buttered corn at most movie theaters.

    Here’s the history of popcorn.

    Considered a humble food accessible to all, it now used by fine chefs as a garnish for both sweet and savory food.
     
    THE HUMBLE SNACK BECOMES FANCY FARE

    Recently we featured an elegant savory corn custard, made from fresh corn and garnished with popcorn.

       

    /home/content/p3pnexwpnas01_data02/07/2891007/html/wp content/uploads/popcorn garnish mac and cheese 230

    Add some whole grain popcorn to your mac and cheese,perhaps flavored garlic or jalapeño. Photo: DK.

     
    But a recipe doesn’t have to be made from corn—or be savory—to dazzle with a popcorn garnish. You can use popcorn as a fun food garnish.

    While a popcorn garnish is not yet ubiquitous, it has long been a standard on cheese and beer soup. Here’s a recipe from Emeril Lagasse, who makes spicy popcorn for the garnish. But if you don’t have the time, plain popcorn works just fine.

    Any thick soup—bean, lentil, vegetable—is ready to wear a popcorn garnish; as is a bowl of chili.
     
    USE PLAIN OR FLAVORED POPCORN

    A second level of fun in using a popcorn garnish: You can flavor the popcorn to complement the dish. Just a sample of popcorn flavors you can pair:

  • Savory flavors: bacon-chive, garlic, herb, jalapeño, mustard, parmesan-rosemary, sesame, truffle
  • Sweet flavors: caramel/salted caramel, chocolate, cinnamon-sugar, maple, peanut butter, peppermint, pineapple-coconut
  •  
    If there’s a flavor you want, just toss it with popcorn. Here are 50 ways to season plain popcorn.

    You can also coat the popcorn in chocolate, or use purchased popcorn: chocolate-covered, chocolate-peppermint or maple for the holidays, and so forth.

     

    /home/content/p3pnexwpnas01_data02/07/2891007/html/wp content/uploads/Carrot cake with Caramel and Popcorn honestcooking 230

    Use caramel corn or a popcorn/pecan praline mix to top a cheesecake or (shown above) a carrot cake. Here’s the recipe. Photo courtesy MyKitchenStories.com.au.

     

    WAYS TO USE A POPCORN GARNISH

    Beverages: Hot chocolate, on a cocktail pick, on milkshakes

  • Breakfast: Grits or other hot cereal with sweet or savory corn (cheese popcorn on cheese grits, anyone?), pancakes and waffles with caramel corn, yogurt and cottage cheese with sweet or savory popcorn
  • Lunch/Dinner: Chicken breasts, chili, fish fillets, mac and cheese, soups, salads, grains, stews
  • Desserts: Crème brûlée, cupcakes, ice cream (here’s actual popcorn ice cream), layer cake, pudding (especially popcorn pudding)
  •  
    If you’re not yet convinced, here’s a simple way to try out popcorn garnishes:

    The next time you roll down the supermarket snack aisle, check out the popcorn selection. Buy a savory (plain salted popcorn) and a sweet variety (caramel corn or kettle corn) and start using them as garnishes.
     
    *Leave off the butter and sugar, and season with spices or herbs, and you’ve got a fiber-filled, healthful snack.

     

      

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    RECIPE: Chilled Blueberry Banana Soup

    Our recent article on chilled soup featured a recipe for Chilled Cucumber Yogurt Soup. It’s a great starter.

    But chilled fruit soups are great summer desserts, and they couldn’t be easier to make. Just toss the ingredients into a blender or food processor, whirl, and it’s ready to serve.

    RECIPE: CHILLED BLUEBERRY BANANA SOUP

    Ingredients For 4 Servings

  • 2-¼ cups blueberries, divided
  • 1 ripe banana
  • 1½ cups ice
  • ½ cup milk
  • ½ cup frozen vanilla yogurt
  • 2 teaspoons sugar
  • 1 teaspoon lemon juice
  •  
    Preparation

       

    /home/content/p3pnexwpnas01_data02/07/2891007/html/wp content/uploads/blueberry banana soup blueberrycouncilorg 230

    Blueberry soup: pretty in purple. Photo courtesy BlueberryCouncil.org.

    1. COMBINE 2 cups of the blueberries, the banana, ice, milk, frozen yogurt, sugar and lemon juice in blender.

    2. PROCESS until smooth. Divide equally into four bowls.

    3. GARNISH with the remaining blueberries and frozen yogurt or ice cream.
     
    Find more delicious blueberry recipes at BlueberryCouncil.org.

     

    /home/content/p3pnexwpnas01_data02/07/2891007/html/wp content/uploads/blueberries plastic carton goodeggs 230sq

    When blueberry prices are low in season, try as many blueberry recipes as you can. Photo courtesy Good Eggs.

     

    ABOUT FRUIT SOUP

    A fruit soup can be made from fresh or dried fruits and served hot or cold. It can be served as a first course or for dessert. It also can be an intermezzo or palate cleanser between fish and meat courses.

    Cold soups tend to be made with seasonal fruit and are thus served in warmer weather. Soups made of dried fruits, such as Norwegian fruktsuppe, made of raisins and prunes, can be served hot or cold in any season.

  • Fruit soups can be cream soups or purées, with or without the addition of fruit juice.
  • They can include alcohol, such as brandy, champagne, Port or wine.
  • Sweet fruit soups can include meat; and in at least one instance, a fruit soup can be completely savory, like the Chinese winter melon soup. Technically, cucumber, which makes a delicious chilled soup, is also a fruit (it’s related to watermelon); but it’s treated as a vegetable in Western cuisine.
  • Fruit soup can be garnished with fresh cheese, such as fromage blanc or mascarpone; with cultured creams such as crème fraîche, sour cream and yogurt; and with ice cream or sorbet.
  • Examples of dessert soups from other cultures include etrog, a citron soup eaten during the Jewish feast of Succoth; ginataan (guinataan), a Filipino soup made from coconut milk, fruits and tapioca; and oshiruko, a Japanese soup made from the adzuki bean (the same bean used to make red bean ice cream).
  •  
    Check out the history of soup and the different types of soup in our Soup Glossary.

      

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