warm-up spring soup

With late spring temps in the 40′s we are needing some comfort food, but this is so tasty I would eat it any day of the year.  I continue to ponder that it might be nice as a cold soup, think vichyssoise, the ubiquitous potato and leek soup served hot in winter and cold in summer.  Posh, don’t you think?  Wouldn’t you look sophisticated serving this at your next soiree?  Come up with a French sounding name and you’ve got it made.

There is another serving option that I had not thought about until I witnessed it from the other side of the table.  A bread bowl.  My youngest tore apart his potato roll that we picked up at the Wednesday Farmer’s Market and spooned his soup into it.  He did eat it with his hands which was a new one, even for me.  It turned out to be a good decision I think, as he continued to consume a great deal more than the rest of us.

My CSA share this week had shallot greens and baby turnips.  The co-op had some new potatoes that I could not pass up.  Armed with these ingredients and the chill in the air, I set about making soup.

Creamy Potato, Turnip and Shallot-Green Soup

serves 4-6 as a main dish or 6-8 as a starter

• 4 strips of thin bacon, I prefer Applegate Farms, chopped, optional
• 1 Tablespoon oil
• 2 stalks of celery, chopped
• 1/2 bunch shallot greens, chopped fine, about 1/2 cup both white and green tops
• 1 small bunch of young turnips, scrubbed and diced (young ones should not need peeling)
• 6 medium new red potatoes, scrubbed and quartered (leave the peels on)
• 2 bay leaves
• 4 cups chicken or vegetable stock
• salt and pepper
• 1/2 cup + goat’s milk or cow’s milk, optional

In a large, heavy bottom pot or dutch oven, cook the bacon over moderate heat allowing it to render the fat and become a little crispy.  Drain the fat if there is more than 1 tablespoon or add a little oil to make about that in the bottom of the pot.  Toss in the celery, turnips and shallot greens and saute until translucent and very fragrant.  Then add the potatoes and bay leaf, stir will before adding the stock. Season with a little salt and pepper to taste.

Bring to a boil then reduce to a simmer and cook until the potatoes are soft, about 15 minutes.   Check for seasoning.  Remove the bay leaves before blitzing!

At this point I like to puree it either with an immersion blender or a standard one.  An immersion blender is a great tool and it is so easy to use.  I suggest investing in one.  Be sure, if you are using a standard blender that you allow the soup to cool slightly before blitzing and be sure to fill only half full at a time.  The cover should be snug in place and a dish towel over the lid to protect yourself while you hold the lid down.  A blender explosion could be messing and the resulting burn might be traumatizing.

After you have blended to your liking, you can add some milk or water to loosen the consistency.  I chose goat milk and it was delicious as well as making for a silkier mouth-feel.

Drizzled with a little hazelnut oil and a few chopped chives makes for a beautiful presentation, or served in shot glasses for your next cocktail soiree

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Tagged as: bacon, potatoes, turnips