I was going to get all economic-crisis-y on you with this particular recipe, but then I realised that the only reason to post this recipe is because it’s damn good.
Let me take a few steps back to explain what this is all about:
The soup shown here is made from turnip greens — something you wouldn’t normally think of using in that way, since it’s what one would generally consider waste or would feed to rabbits (if you had one); but growing up, we often had a soup made with the greens from radishes, and it was one of my favourites. Also, with the whole economic crises thing, I was thinking waste-not-want-not kind of food — though I have sometimes bought radishes just for the purpose of making the soup, discarding the actual radishes in the process (humhum, waste not what?!).
Anyway this weekend was the first time I made this soup with this particular ingredient and I am happy to report that it was equally as delicious as my memory of it with radish greens. The flavor is really delicate, nutty, and somewhat green close in taste to watercress soup. Plus I find the color really refreshing and spring-like. So, go get yourselves some turnips w greens or some radished and give this a try!
P.S. I don’t plan to throw out the turnip tops, though, because I really like them steamed, or in a soup, or with chickpeas and raz-el-hanout in a couscous…
Turnip Green Soup
Prep Time: 5 min cooking time: 15 min
1 medium sized saucepan / stockpot, blender
1 bunch of turnip leaves (about 4 cups), washed
4 medium sized potatoes
1 bay leaf
about 4 cups water
salt and pepper, to taste
Peel and roughly chop the potatoes.
Put them in a saucepan together with the bayleave. Cover with cold water (2 cups should be enough),bring to a boil and cook on medium heat until just tender (about 10 min).
While the potatoes are cooking, wash the turnip greens in a lot of water. Add them, still wet, in to the saucepan with the now softened potatoes and leave the greens to wilt and slightly cook (5 more min).
Take the saucepan of the heat and thoroughly blend the whole thing together, making sure that there are no remaining chunks or stringy bits. You can add more water to adjust the consisteny, I ended up using about 4 cups. Season with salt an pepper and serve with toasted bread and creme fraiche.