Minty turnip soup
This year I've had an absolute glutton of snowball turnips.
To use some of them up I decide to whip up this quick and easy soup.
4 or 5 tennis ball sized turnips, peeled and quartered
2 tablespoons of dried mint or a handful of fresh mint, finely chopped
1.5 litres of vegetable or chicken stock
knob of butter for frying
2 cloves of garlic, crushed
1 Bay leaf
1 large onion, diced
- On a medium heat, melt the butter in a large saucepan and add the onion, garlic and bay leaf – fry until the onions are soft and translucent.
- Add the turnips into the mixture and season with salt and pepper. Meanwhile, dilute a couple of stock cubes in boiling water.
- Add the diluted stock to the pot and bring the whole lot to the boil and cook for around 5 – 10 minutes. Lower to a medium heat and simmer until the turnips are soft enough to poke through with a knife.
- Stir in the mint and simmer for a few more minutes.
- Remove the bay leaf and transport the mixture to a blender and blend the whole lot.
- Turnips are quite the fibrous vegetable, which means after you have blended the the soup, you may very well end up with a mixture that resembles hessian cooked in stock. My advice at this stage is to pass the mixture through a sieve in order to get a smooth and tasty soup.
- If you’re partial to a bit of hessian, there’s no need to carry out step 6.
- Garnish with pepper, and if you like, feel free to grate some cheese over the top.