Tuesday, 11 September 2012
Turnip Soup with Bacon and Rosemary
So, like some kind of brothy St George, I vowed to take up the cause, riding off into the jaws of the internet armed only with a wooden spoon and a desire to spread the good word about soups, broths and (maybe) consommes. I was looking through the blog, reminiscing about the good old days, when I realise that the two soup recipes that had provided the catalyst for Soup Tuesday never even got written up, consumed, as I was, by the desire to find newer, more amazing soup recipes and add balck pudding to them...
So here is a version of one of those soups (the other shall remain shrouded in mystery until nearer Christmas, when I shall unleash it upon you in all it's cruciferous goodness....)
Turnip is a sadly under-rated vegetable, along with it's yellow cousin the swede. Lo and behold, one turned up in this week's veg box, so I thought I'd make it into soup, like I did all those months ago pre-blog. I also dragged the bread maker out to make some crusty bread to go with it - one day I shall graduate to making 'proper' bread, but to be honest today I just couldn't be bothered.
3 Cloves Garlic
200ml White wine
150 Smoked Bacon
1l Chicken Stock
2 Sprigs of Rosemary
1 Bay Leaf
Salt and Pepper
Grated Parmesan cheese
1. Finely chop the onion and garlic. Heat the butter in your soup pan and fry gently until the onion is starting to brown.
2. Add the wine and stock, rosemary stalks and bay leaf, season and bring to the boil.
4. Remove the bay leaf and rosemary. Blend the soup until smooth (pass through a sieve to remove lumps if you want to soup to be nice and creamy)
5. Cut the bacon into small cubes or strips and fry until they are nice and crispy.. Meanwhile, reheat the soup, checking and adjusting seasoning as you see fit
6. Serve in warm bowls and sprinkle the bacon cubes and Parmesan on top. Enjoy!