LEEK AND TURNIP SOUP WITH KALE AND WALNUT GARNISH
I recommend that you make a quick stock with the leek greens, onion and turnips trimmings while you chop the vegetables. Just throw them in a pot with a couple of quarts of water, bring to a simmer, cover partially and simmer 20 minutes. Strain through a fine strainer into a bowl. Kale, which comes from the same botanical family as turnips, makes a complementary garnish and the crunchy walnuts contrast beautifully with the smooth, sweet-tasting soup.
Provided by Martha Rose Shulman
Categories dinner, weekday, soups and stews, main course
Time 1h30m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion. Cook, stirring, until tender, 4 to 5 minutes. Add the leeks and continue to cook, stirring, until they begin to soften, about 3 minutes. Stir in the garlic and cook, stirring, until the garlic smells fragrant, 30 seconds to 1 minute.
- Add turnips, potatoes or rice, water or stock, bay leaf, and salt, and bring to a boil. Reduce the heat, cover and simmer 45 minutes to an hour. The turnips should be very tender. Remove the bay leaf.
- While the soup is simmering, blanch the kale in boiling salted water just until tender, 1 1/2 to 2 minutes, or steam for about 3 minutes. Transfer to a bowl of cold water, drain and squeeze out excess water. Place the squeezed bunch of kale on your cutting board and slice into thin slivers. Toss with the walnut oil.
- Using a hand blender, or in batches in a regular blender, purée the soup. If using a regular blender fill only half way and cover the top with a towel pulled down tight, rather than using the lid, because hot soup will jump and push the top off if the blender is closed airtight. Strain and return to the pot (turnips are fibrous and the soup will have a better texture if you strain it). Return to the pot and heat through, stirring. Season to taste with salt and pepper. Ladle into bowls and top with a spoonful of greens and sprinkling of walnuts.
Nutrition Facts : @context http, Calories 328, UnsaturatedFat 12 grams, Carbohydrate 46 grams, Fat 15 grams, Fiber 9 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 1726 milligrams, Sugar 14 grams
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Blessing Purazeni
[email protected]This soup is the perfect way to warm up on a cold day. It's also very healthy and filling.
hr abir
[email protected]This soup is a little too thick for my taste. I think I'll add some more broth next time.
Likhon Sadhu
[email protected]I love the creamy texture of this soup. I think it's the perfect comfort food.
Sula Rahe
[email protected]This soup is a great make-ahead meal. I made it on the weekend and then reheated it for lunch and dinner during the week.
SADAAM HUSSAIN
[email protected]I'm not a big fan of turnips, but this soup was surprisingly good. The leeks and kale really helped to balance out the flavor.
Maxamed Allow
[email protected]This soup is a great way to use up leftover vegetables. I had some turnips and kale that were about to go bad, so I threw them in the soup and it turned out great!
Abul Kasim
[email protected]I followed the recipe exactly and my soup turned out great! The turnips and leeks were perfectly tender and the broth was very flavorful.
Beatrice
[email protected]This soup was a little bland for my taste. I think I'll add some more spices next time.
wize ronald
[email protected]I've made this soup several times now and it's always a crowd-pleaser. It's the perfect comfort food for a cold winter day.
Logen Ased
[email protected]This soup is so easy to make and it's packed with flavor. I love the addition of kale and walnuts.
Andrew Hughes
[email protected]I made this soup for dinner last night and it was a hit! My family loved the creamy texture and the nutty flavor from the walnuts.
Michael Moore
[email protected]This soup was a delicious and healthy way to warm up on a cold day. The combination of leeks, turnips, kale, and walnuts was perfect, and the broth was flavorful and satisfying.