When the better half, or the OM (old man in amateur radio lingo) raves about how amazing dinner was, you know you found a winning recipe.
I had leftover CSA veggies to use. The fridge is out of control. Today is CSA day. What to make with turnips and Jerusalem artichokes? Enter Serious Eats to the rescue.
Turnip, Jerusalem artichoke and apple soup. Somewhat easy to make. Immensely satisfying. Add to that some Red Apron Lamb sausage, some Atwater’s baguette, and cleaning out the spinach, tat soi and radish in the crisper to make a side salad. All local except for the olive oil, salt and pepper.
The soup recipe is below.
2 small leeks, cleaned and chopped
1 clove garlic, chopped
1 small onion, diced
Start with these in a heavy cast iron Dutch oven. Soften first, then sweat them in a 1/2 cup of water, until water almost evaporated.
Add diced turnips (3), Apples (2) and Jerusalem artichokes (about a pound total) with 2 cups more of water and a pinch of salt. Simmer it all covered for 45 minutes on low heat, then puree in a blender.
Served with a side salad of spinach, tat soi, radish and a peach vinaigrette. Sliced bread and the leftover lamb sausage from Red Apron butcher. And, of course, a local wine. Boordy Reserve Chardonnay.