Recipe: Easiest ever, just chop and simmer
Winter vegetable soup is topped with a dollop of
sour cream and a sprinkling of chopped chives.
(Photos: Kathy Morrison)
When life gives you turnips, you learn to cook them.
I did not grow up eating turnips. I had never planted them. Yet here I was with an impressive haul of turnips, thanks to my change of address at my community garden.
The previous gardener had moved, and I switched to her plot, inheriting her raised beds, irrigation system — and turnips. The little green sprouts I couldn’t quite identify in November had grown into beautiful root vegetables. I had to harvest them before it was too late, and then had to find some way to use them.
This delicious and unbelievably easy recipe, a spin on classic potato-leek soup by the New York Times' Martha Rose Shulman, took care of some of the turnips, cooking them with potatoes, leeks and carrots. It's a lovely chowder-like soup, perfect for the last days of winter. No oil, butter or sautéing involved.
The three turnips here weigh 10 ounces total, per the recipe.
Do garnish the finished soup with a bit of sour cream or crème fraîche, or a vegan alternative, plus chives or scallions. The sour cream adds a nice little bite to a soup that's as comforting as a warm sweater.
3 large leeks, white parts only, cleaned and sliced 1/2-inch thick
2 garlic cloves, crushed and minced
3 large carrots, peeled and diced
1 celery stalk, diced
2 or 3 turnips, about 10 ounces total, peeled and diced
2 or 3 russet potatoes, about 1 pound total, peeled and diced
This silicone container, with holes for liquid to pass through,
works for bouquet garni or pickling spices.
Salt and freshly ground black pepper
Sour cream or crème fraîche
Chopped fresh chives, scallions or parsley
Put 1-1/2 quarts (6 cups) of water in a large soup pot or Dutch oven. Add the leeks, garlic, carrots, celery, turnips, potatoes and 2 to 3 teaspoons salt, plus pepper to taste.
Bring the mixture to a boil, then reduce the heat, cover and simmer 45 minutes, until vegetables are very soft.
Remove the bouquet garni. Blend the soup to desired smoothness using an immersion blender (the easiest option) or puree it using a standing blender or a food mill. (You might have to let it cool a bit before using either of the latter options.) Return the soup to the pot if using the blender or food mill.
Heat through and adjust the seasonings to taste. Serve in warm bowls, garnished as desired from the suggestions above.
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Dig In: Garden Checklist
For week of Sept. 24:
This week our weather will be just right for fall gardening. What are you waiting for?
* Now is the time to plant for fall. The warm soil will get these veggies off to a fast start.
* Keep harvesting tomatoes, peppers, squash, melons and eggplant. Tomatoes may ripen faster off the vine and sitting on the kitchen counter.
* Compost annuals and vegetable crops that have finished producing.
* Cultivate and add compost to the soil to replenish its nutrients for fall and winter vegetables and flowers.
* Fertilize deciduous fruit trees.
* Plant onions, lettuce, peas, radishes, turnips, beets, carrots, bok choy, spinach and potatoes directly into the vegetable beds.
* Transplant cabbage, broccoli, kale, Brussels sprouts and cauliflower as well as lettuce seedlings.
* Sow seeds of California poppies, clarkia and African daisies.
* Transplant cool-weather annuals such as pansies, violas, fairy primroses, calendulas, stocks and snapdragons.
* Divide and replant bulbs, rhizomes and perennials. That includes bearded iris; if they haven’t bloomed in three years, it’s time to dig them up and divide their rhizomes.
* Dig up and divide daylilies as they complete their bloom cycle.
* Divide and transplant peonies that have become overcrowded. Replant with “eyes” about an inch below the soil surface.
* Late September is ideal for sowing a new lawn or re-seeding bare spots.
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