Spring Soups

Finally the tide has turned from squash (and other winter vegetable) based soups to spring soups. And although I like to "think global, buy local", spring also means harvest time in warm areas, so not only is asparagus in season, but also sweet corn, tomatoes, avocados, as well as the usual root veggies. Farmers markets also fire up here soon, so actual in season veggies will be also be more apparent and available. With all these new, fresh, choices in the grocery store, it was good timing that yesterday I came across a print out of Spring Soup recipes, based on French home cooking recipes. I had found the list about online six months ago, but had to stick it in a cookbook until warmer weather. Looking it over reminded me how simple, yet complex tasting soup can be. The soup below is a transition into spring, with only a handful of ingredients and steps, but a complex and depth flavor. The beauty of this type of soup is that it can be made with whatever is on hand and helps clear up those "must go" ingredients.

The ingredient line up

2 turnips (about 1.25 lbs)
2 carrots
1 leek
2 garlic cloves
4-5 cups vegetable stock
1-2 T fresh parsley
1/2-1 C white wine
salt & pepper

mise en place

Put a little olive oil in a pot and sweat the leeks for a few minutes, followed by the garlic and a little salt and pepper. As they start to caramelize add the leeks and carrots and season again.

Turnip soup

Mix everything together to coat with any remaining oil and deglaze the pot with the wine followed by the stock. The wine adds a great aroma and flavor, but is not mandatory. If you're not using wine just deglaze with a small amount of the stock first, then poor in the remaining quart or so.

Turnip Soup

Cover and simmer for about 15 minutes until the turnips and carrots are tender. Check for seasoning and add the parsley. I blended the soup first with an immersion blender, but this isn't necessary. This blends the big chunks, but doesn't make it smooth like passing through a chinois or blending in a blender.

Turnip soup

Here is what it looks like after being processed in the blender. (Remember, remove the center plug from the blender lid and put a towel over it so you don't burn yourself and redecorate your kitchen with soup.)

Turnip soup

This can easily be a first, second or main course depending on what you're serving and proportion size. We had larger portions with some cheese and crackers and called it a meal. Serve a glass of the same white wine you used in the soup and viola, they should pair well together.

Turnip soup

Cheese and crackers