Turnips or rutabagas are the makings of an elegant winter vegetable soup. SERVES 6
• 1 cup peeled and diced turnips or rutabagas
• 2 1/2 cups chicken broth or vegetable stock
• 1 tablespoon butter
• 1 tablespoon flour
• 1 to 1 1/2 tablespoons chopped fresh tarragon or mint marigold, or other fresh herb of choice (use 1 to 1 1/2 teaspoons of dried herbs)
• 1/2 cup heavy cream
• Salt and freshly ground white pepper to taste
• Chopped fresh parsley for garnish
1. Cook the turnips or rutabagas in the broth or vegetable stock until soft. Allow the broth to cool and then puree it in a blender or food processor.
2. Melt the butter in a medium-size, heavy saucepan. Stir in the flour and cook for one minute, stirring constantly–do not let it brown.
3. Add the blended vegetables and broth, mixing well. Stir in the herbs and cream and season with salt and pepper. Simmer until completely hot, stirring often.
4. Serve topped with fresh parsley.
Click here for the main article,Seasonal Soups and Stews.
Madalene Hill and Gwen Barclay are a mother/daughter team living, gardening, and cooking at the Festival Institute in Round Top, Texas. Madalene serves as the curator of the gardens and Gwen is the director of Food Service.