Creamy Turnip Soup & Rye Biscuits

Had this soup for the first time with our bumper crop of turnips at the Borner Farm, and still remember how delectable it was. Finally got around to trying out the recipe (adapted slightly from Deborah Madison’s The Greens Cookbook) for myself today… which of course would be the day my cold advanced to a stage where I couldn’t taste anything. This made cooking awkward. At least the texture and appearance of the soup were appealing, and my dinner companions claimed to it was tasty. I found the biscuit dough quite hard to work after refrigeration, though it seemed lovely while it was still fresh. It also turned out to be only enough to make seven large biscuits, so I would probably double it in the future. In any case, both seem worth another try once I have my sense of taste back!

Creamy Turnip Soup

3 pounds turnips

3 tablespoons butter

1 leek

6 cups water, or enough to cover

4 cups milk

Salt and pepper, to taste

Thyme or other desired herbs (I used dried dill), to taste

Peel and chop turnips, the cover them in water and bring to a boil. Let simmer on low for a few minutes, then remove from heat and let sit in the hot water . Meanwhile, in the bottom of a large soup pot, sauté leeks in butter until soft and fragrant. Add turnips, water, salt, and herbs. Let cook, covered, over medium-low heat for a couple minutes. Add milk and let cook on low heat, remaining below a boil, until turnips are soft. Let cool some, then blend, adjust seasonings to taste, and gently reheat just before serving. If you care to, reserve the turnip tops and garnish the soup with the sautéed greens.

Rye Biscuits

2 cups rye flour

1 teaspoon salt

1 tablespoon baking powder

2-3 tablespoons caraway

6 tablespoons butter

1-2 eggs (I used one)

1/2 cup milk

Sift together dry ingredients, then cut in butter. Whisk together egg and milk just until combined into a ball of dough. If you wish, refrigerate for a day (or as long as two!) If so, bring out to warm and soften before continuing. Pat to about 1 inch thick, cut into desired shape, brush with milk or egg wash (optional), and bake at 375F for 25-35 minutes.

This entry was posted in Soups and tagged , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s