It’s almost New Years Eve and I am cooking for friends. The main course is duck and I was trying to think of what I wanted for a first course. While looking through the latest food Magazines I came across a recipe for a white cabbage soup with spiced pears. Something about the whiteness got me so.. I thought, what white vegetables would I like to work with. I had a Gilfeather Turnip in the frig , plus lots of Yukon Gold Potatoes,parsley, sage, oregano and thyme. So I went shopping to see what I could find. Another small turnip, one large parsnip later, a few leeks…. and here’s the recipe in my usual free form.
3 average Leeks, cleaned and White part mostly, ( I hate to waste all of that greens so I go up a ways)
1 bunch of Scallions, sliced
1/2 large onion, chopped
4 T. butter
4 T. olive oil
2 medium size Gilfeather Turnips, peel, cut into 1/2 in squares
1 large parsnip peeled and sliced
6 medium Yukon Gold potatoes peeled and cut into chunks.
6 or so fresh sage leaves, chopped
6 cups of broth, chicken or vegetable
3 cups of light cream
a pinch of nutmeg
Salt and Pepper to taste
Heat the butter and oil in a large pot, sauté the onions until soft and clear.
Add the parsnip, turnip, potato and sage. Sweat the vegetables for a few minute on a low to medium heat. ( Place a sheet of waxed paper over the pot, put the lid on).
Remove the lid and paper, Add the 6 cups of broth to the pot , or more, so that the vegetables are just covered. Cook until all the vegetables are totally soft. Add the light cream a bit at a time as you puree the soup. Add the nutmeg, salt and pepper to taste.
The original recipe called for pumpernickel croutons. I had a multi grain bread in the house so I cubed it, tossed it with the barest of olive oil. I put the croutons on a sheet tray and toasted in the oven until the were dry and crisp. They will look pretty on the white soup. If I hadn’t used all of the sage leaves I would float one on the top as well.