I have mentioned the humble turnip before and that I am a fan. I think it is often overlooked because many don't really know what to do with it. Yesterday I pulled a few out of the garden and whipped up a quick, easy and oh so delicious soup. The colour is bland but the flavour and creaminess is sublime. Turnip Soup
1kg turnips, peeled and chopped
2 cloves garlic
30 grams butter
Saute the garlic and turnip gently in the butter until the garlic is cooked.
Add the stock and bring to the boil.
Turn down heat and simmer until the turnip is tender.
Puree and serve.
It is as simple as that. It might be necessary to adjust the consistency after the soup has been pureed and this can be done with water until it is just right for you. A little cream can be stirred in too.
The soup bug has really bitten here.
I made beetroot soup this morning and also a batch of nettle soup. I love the colour of the beetroot soup and it looks just right in my tea cup. Bold and hearty. Both are in the freezer for when the mood strikes. This usually means an easy lunch for Tim and myself when we have been working on the property and I don't have the time for elaborate preparations. Besides that, apart from Grace, the kids are not fans of soup so we tend to eat it when they are not here.