206. CREAM or VELOUTÉ of TURNIP SOUP with BACON

makes 8 servings


10 medium-size turnips, 2-1/2 lb., thinly sliced
4 tablespoons unsalted butter or bacon fat
1/4 lb. smoked bacon, cut into 1- by 1/4-inch strips
1 medium-size onion, finely chopped
3 cups chicken or vegetable broth or milk
1/2 cup heavy cream
salt and pepper
freshly grated nutmeg
small croutons

Taste one of the turnip slices. If it tastes bitter, bring 4 quarts water to a boil and slide in the turnip slices. When the water returns to a simmer, drain the turnips in a colander to eliminate the bitterness.

Cook bacon in a 4-quart pot over medium heat until they render their fat and start to turn crisp. Remove half the strips with a slotted spoon and reserve.

Add the turnips and onion to the bacon fat. Stir the mixture over medium heat for 10 minutes, until the onion turns translucent. Add the broth and gently simmer until the turnips are completely soft, about 15 minutes.

Puree the soup through the fine disk of a food mill, food processor, or blender. Strain the soup through a medium-mesh strainer into a clean pot. Add the cream to the soup, season it with salt, pepper, and nutmeg, and bring it to a simmer.

Sprinkle each serving of soup with the remaining bacon and croutons.


NOTE: You can also use this soup as the liquid base for a more complicated soup and add cooked pearl onions, cooked potatoes, or shredded spinach.


courtesy of: Splendid Soups, by James Peterson. New York: Bantam, 1993. pp. 189-190