Winter Soup with Meyer Lemon Oil
This delicious soup comes right out of the winter garden, and features turnips and potatoes.
Turnip soup might conjure up images of peasants and thin gruel but I discovered that these root vegetables are nuanced bundles of flavor.
I managed to get a winter garden in and am happily eating these buggers both raw and cooked, either sliced and quickly sauteed or braised in stews. Try to find a farmer at your farmers' market growing winter root vegetables (parsnips and carrots are especially sweet) that benefit from the slow maturing which makes them tender rather than woody.
I find that soup in winter satisfies and nurtures and many can be made quite quickly with a few ingredients from your pantry. One could substitute fennel for the turnip or add some braised leeks to the blend. While I serve this soup hot I have also served it chilled in a demitasse as an appetizer with the drizzle of lemon oil and a sprig of chervil on top.
3-4 turnips (totaling about 1 1/2 pounds)
1-2 russet potatoes (equal to amount of turnips)
1/2 cup sour cream
Salt and white pepper
Juice of 1/2 lemon
DaVero Meyer lemon oil
Fennel pollen (optional)
Peel and chunk your turnips and potatoes and put in saucepan. Cover with water and add 2 tsp. kosher salt. Cover with a lid and bring to a simmer. Cook potatoes and turnips until tender. Remove from heat and allow to cool slightly. With a slotted spoon put a portion of the vegetables into a blender adding enough cooking liquid to cover. Holding a towel on top of the lid pulse the mixture to liquefy.
Pour into another saucepan and puree the rest of potatoes and turnips. Heat soup gently and whisk in the sour cream. If soup is too thick for your taste add more of the cooking liquid until you achieve desired consistency. Taste and adjust seasoning adding a squirt of lemon juice to brighten it. I like to use white pepper here so you maintain the pretty whiteness but black pepper works too.
Pour into pre-heated bowls and twirl a line of Meyer lemon oil on top, add a few crumbs of sea salt and a pinch of fennel pollen if you have it.