Spring Garden Soup Recipe - Cooking Index
Spring Garden Soup Recipe - Cooking Index
In spring these vegetables are tender and sweet. You don't have to peel the turnips if you don't want to; that will speed preparation and add a stronger turnip flavor. This tastes like a spring tonic like one you might pay a lot of money for at a spa restaurant. Stretch it the second day with potatoes or rice.
Type: Vegetables| 5 | Radishes - (to 6) - washed, and | |
| Sliced paper thin | ||
| 2 tablespoons | 30ml | Butter |
| 1 lb | 454g / 16oz | Baby turnip bulbs - peeled (if desired), |
| And diced | ||
| 4 | Green onions - (to 6) - sliced | |
| 4 cups | 948ml | Vegetable broth |
| Turnip or rapini greens - (optional) | ||
| 1 cup | 237ml | Shelled peas |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Chopped fresh herbs |
Blanch radishes in boiling water 30 seconds; drain, rinse with cold water, drain again and set aside.
Melt butter in a 6-quart saucepan, add turnips and cook slowly, turning often to wilt them slightly without browning. Add green onions and cook 2 to 3 minutes. Add broth, bring to simmer and cook until turnips are barely tender, 5 to 6 minutes. Add peas and cook 1 to 2 minutes. Stir in blanched radishes. Season with salt and pepper to taste. Stir in fresh herbs if desired.
This recipe yields 6 servings.
Source:
Susan Wolfe on the http://www.eclix.net Food BB
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