Tuesday, 11 September 2012

Turnip Soup with Bacon and Rosemary

Way back in the mists of time that was 2010, I was spurred on to write this blog by a few things.  One of them was a desire to have my name up in lights on t'interwebs (still waiting for that to happen...) and the other was two soups I made in the cold depths of winter that made me think 'Hey, soup is awesome, but it's not sexy like cupcakes, thai food or bacon, it needs someone the be it's champion.

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.

Anyway - turnip soup, made much more exciting by the presence of bacon (is there anything it can't do?) and some home grown rosemary, plus a cheeky splash of white wine, all adds up to lift this soup way beyond what you would expect from a soup made out of turnips...

450g Turnip
1 Onion
3 Cloves Garlic
200ml White wine
150 Smoked Bacon
1l Chicken Stock
30g Butter
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.

3. Add the chopped turnip and bring the pan to a simmer.  Cover and leave to cook for 30 minutes, until the turnip is good and soft.  Take off the heat and leave to cool

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!

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