So as I'm checking out of the grocery store the other day, the cashier shoves a monthly coupon book into one of my bags. Typically its filled with coupons for items I don't use, as well as a seasonal recipe that's completely lame. Something like ghost brownies. This would mean brownies cut into squares, a scoop of marshmallow fluff on top, with 2 black jelly beans stuck in the fluff so the lil fellow can see. Well something or someone changed their approach this month. This months coupon book featured Turnip and Leek Soup with Orange Gremolata. After rolling my eyes for so long, I decided to give this soup a try. I'm so happy I did. It was beautiful to look at, and quite tasty. Even my non turnip loving guests seemed to enjoy it. The orange gremolata adds a delicious freshness, something I never would have thought of adding.
- 2 Tablespoons olive oil
- 1 pound turnips(try to find small young ones) peeled and diced to 1 inch cubes
- 1 medium leek diced
- 1 large potato peeled and diced to 1 inch cubes
- 5 to 6 cups of chicken or vegetable broth
- 2 tablespoons tomato paste
- Kosher salt ground pepper to taste
- 1/2 cup of milk
About 1/3 of an orange zested, 4 stems Italian parsley 1 diced garlic clove
Heat oil in large sauce pan. Add turnips, diced leek and potatoes. Cook for about 20 minutes, till vegetables appear tender and begin to brown. Add broth, tomato paste and S and P. Bring to a simmer , cook 15 to 20 minutes longer. Remove 1 cup of vegetables. Using an immersion blender puree remaining soup,add milk to pureed soup.
For gremolata finely chop orange zest parsley and garlic.
To serve, ladle soup into wide shallow bowls. Place large spoonful of reserved vegetables in middle, sprinkle gremolata on top. Enjoy.