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!
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.
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!