Turnip soup
Young turnips in May, like asparagus, are the taste of spring - not much longer and the first strawberries of the season will be ripe.
Ingredients
- 2 spring onions, prepared and chopped
- 1 garlic clove, finely chopped
- generous knob of butter
- 300 g turnips, peeled and chopped
- 100 g floury potato, peeled and chopped
- 100 ml cider
- 500 ml vegetable stock
- handful of flat-leaf parsley, shredded (or fresh coriander)
- 100 g crème fraiche
- salt, white pepper
Method
- In a saucepan, melt butter over moderate heat. Add spring onion and garlic, sweat for a few minutes. Add turnip and potato, sweat for a few more minutes. Add cider and stock, bring to the boil. Reduce heat slightly and cook for about 40 minutes. Remove from heat, add parsley. Blend to a smooth consistency. Pass through a fine-meshed sieve. Add crème fraiche, adjust thickness as preferred, season to taste.