Image courtesy of [image creator name] /

Thursday, November 14, 2013

Soup night

Soup is always in season, but on a chilly fall night, the right soup is especially welcome and can be an ideal supper.

After an indulgent meal with great food, wine and friends last night at Trattoria Stella, my aging digestive system needs a recovery day. Fortunately, dinner is already decided thanks to this lovely gift of turnips and greens from a friend's garden:

So, I'll make them into soup, adapting a recipe from Deborah Madison's Vegetable Literacy to the other ingredients I have on hand. Basically, I'll cook the chopped turnips in a little butter with potatoes, carrots, onion and thyme, then cover the vegetables with water, bring to a boil and simmer until all is tender. I'll whiz the soup to a smooth puree in the blender, return to the pot and add the chopped greens to finish. Delicious recovery!

No comments:

Post a Comment