Dinner Oct 11, 2023
Note: I made this a day before serving to give the flavors time to meld.
This ended up being a very interesting balance of tangy, smoky, and peppery. I like to purée half of my potatoes to make a thick but still chunky soup.
Ingredients:
1 lb Turnips
3 lbs Red Potatoes
1½ lbs Bacon
2 Leeks
1 teaspoon Paprika
2 teaspoons Smoked Paprika
1 teaspoon Black Pepper
1 teaspoon White Pepper
1 quart Chicken Stock
4 Bay Leaves
~1 cup Buttermilk
~1 quart Heavy Cream
To Taste:
Salt MSG (optional)
Garnish:
Directions:
Wash, (optional) peel, and cube the turnips and potatoes.
Chop bacon into 1½ inch long strips, brown in batches in a dutch oven, and drain on a plate lined with paper towels once fully cooked.
While bacon cooks, slice leeks into thin coins.
Cook leeks in rendered bacon fat until browned, then remove from pot.
Bloom paprika, smoked paprika, black pepper, and white pepper in remaining fat by adding the spices to hot oil and cook until fragrant, about 30 seconds.
Add cubed turnips and potatoes and stir to coat the veggies in the spices, allow to cook for about 5 minutes.
Add stock and simmer turnips and potatoes until they are fully cooked.
Turn off heat and with a slotted spoon, remove half of the veggies.
Purée the remaining veggies into the broth with an immersion blender, blender, or potato masher.
Add the removed veggies, leeks, and bacon into the purée.
Add bay leaves, buttermilk, and heavy cream while returning the soup to a simmer.
[I think I had a little less a cup of buttermilk left from other uses and used less heavy cream by choice, but I don't quite remember.]
Season to taste with salt and any more of the bloomed spices.
Garnish with kale chips.
Final Notes:
Kale chips added a nice crunch and planty-bitterness.
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