Turnip and bread soup recipe

After thinking about it for a while, I finally got around to make turnip soup. I was looking for a turnip soup and digging around the web I discovered that there is a typical turnip and bread soup from Piedmont, one of the Northern regions of Italy, located in the west by the Alps. I found it immediately very interesting and decided I should try it at the first occasion. And so I did. It is a very rustic, filling and satisfying dish, perfect for the winter. Also it is pretty cheap!

Ingredients

  • 1 lb turnips
  • broth
  • 2 oz bacon
  • 5 slices of bread
  • grated cheese (parmigiano, pecorino, cheddar…)
  • rosemary
  • pepper

Directions

  1. Here is what you do. First chop bacon up and put it in an hot pot. Add 2 or 3 cloves of garlic, crushed not minced and a bit of rosemary. Let it cook for a while and drain the excess fat. After the bacon has rendered all of its fat, add the turnips diced. Cook a couple of minutes, so that the turnips can absorb the flavors from the bacon and then cover with broth. Let it cook for as long as you want but at least half an hour to 45 minutes (I cooked it for about 2 hours) and then mash the turnips up coarsely. At this point take a deep oven dish and line it with slices of toasted bread. Cover the bread with part of the soup and freshly grated cheese (I used a mix of parmigiano, pecorino and cheddar), then cover with some more bread, the rest of the soup, more grated cheese and a sprinkle of ground pepper. Put everything in the oven at 375F for about 30 min using the broiling function for the last 10 minutes or so to get a nice golden crust. Serve up with some more pepper and olive oil.
  2. Awesome winter soup, who knew that turnips could be so filling?

Braised red cabbage soup with pineapple and turnip, and a blood orange chipotle

So tonight I participated in the awesome MMD on-line cook-off by Mary Makes Dinner. I competed with Mary and Amy of What Jew Wanna Eat to create a recipe using 3 surprise ingredients. We got the ingredients by mail and opened them up for the challenge and then we got 40 minutes to cook.

The ingredients were: canned pineapple, fennel seeds and dried chipotle peppers. So I thought and I though (actually I only thought and not even that much or that well because 40 minutes go really fast!) and I decided to use red cabbage. I thought it would go well with the sweetness of the pineapple and I played the rest by hear.

I started by rendering the fat of some diced bacon and then I added sliced red cabbage, turnip for bitterness, pineapple for sweetness and the fennel seed for some . Then I cooked the split chipotles with some blood orange juice to get some acidity and smokiness.

Of course, time ran out fast and I ended up with a pretty mono-color purple dish. It was tasty, but not particularly pretty. 5 minutes too late it hit me: blend it into a soup and add croutons to it! And so version 2 of the dish was born.

Red cabbage soup with pinapple and turnips

Now for the video of the competition and to vote my recipe and give me chance of winning a cool book and a gift card you can go here.

And for the recipe, read on!

Braised red cabbage (soup) with pineapple, turnip and blood orange chipotle reduction

Ingredients

  • 2 oz. bacon
  • 1/2 red cabbage
  • 1 can pineapple
  • 4 turnips
  • 1 tbsp fennel seed
  • 2 dried chipotles
  • 2 blood orange
  • 1 slice bread
  • salt

Directions

  1. Dice the bacon and put it in a pot to get the fat to render. Add the fennel seed to the pot and let it toast for a few seconds.
  2. Slice the cabbage, dice the pineapple and the peeled turnips and add everything to the pot with the bacon and the fennel. Add the pineapple juice and the salt and cover the pot. Let cook for about 30 minutes, mixing and adding seasoning or water as needed.
  3. In a separate pot cook the orange juice with the chipotle peppers slit in two.
  4. For the simple version of the dish, serve the cabbage warm, dressed with the chipotle orange reduction.
  5. For the soup version, blend the braised cabbage and serve in a bowl topping it with diced bread that you soaked in the reduction and a couple of pineapples dices.

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