LEEK AND TURNIP SOUP WITH KALE AND WALNUT GARNISH
I recommend that you make a quick stock with the leek greens, onion and turnips trimmings while you chop the vegetables. Just throw them in a pot with a couple of quarts of water, bring to a simmer, cover partially and simmer 20 minutes. Strain through a fine strainer into a bowl. Kale, which comes from the same botanical family as turnips, makes a complementary garnish and the crunchy walnuts contrast beautifully with the smooth, sweet-tasting soup.
Provided by Martha Rose Shulman
Categories dinner, weekday, soups and stews, main course
Time 1h30m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion. Cook, stirring, until tender, 4 to 5 minutes. Add the leeks and continue to cook, stirring, until they begin to soften, about 3 minutes. Stir in the garlic and cook, stirring, until the garlic smells fragrant, 30 seconds to 1 minute.
- Add turnips, potatoes or rice, water or stock, bay leaf, and salt, and bring to a boil. Reduce the heat, cover and simmer 45 minutes to an hour. The turnips should be very tender. Remove the bay leaf.
- While the soup is simmering, blanch the kale in boiling salted water just until tender, 1 1/2 to 2 minutes, or steam for about 3 minutes. Transfer to a bowl of cold water, drain and squeeze out excess water. Place the squeezed bunch of kale on your cutting board and slice into thin slivers. Toss with the walnut oil.
- Using a hand blender, or in batches in a regular blender, purée the soup. If using a regular blender fill only half way and cover the top with a towel pulled down tight, rather than using the lid, because hot soup will jump and push the top off if the blender is closed airtight. Strain and return to the pot (turnips are fibrous and the soup will have a better texture if you strain it). Return to the pot and heat through, stirring. Season to taste with salt and pepper. Ladle into bowls and top with a spoonful of greens and sprinkling of walnuts.
Nutrition Facts : @context http, Calories 328, UnsaturatedFat 12 grams, Carbohydrate 46 grams, Fat 15 grams, Fiber 9 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 1726 milligrams, Sugar 14 grams
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danielle Stewart
[email protected]This soup is a great way to use up leftover vegetables. I had some turnips and leeks that were about to go bad, so I decided to try this recipe. The soup turned out great! It was creamy and flavorful, and the kale and walnuts added a nice touch of te
Adrian Medeles
[email protected]This soup was just what I was looking for on a cold winter day. It was easy to make and the ingredients were readily available. The soup was creamy and flavorful, and the kale and walnuts added a nice touch of texture. I will definitely be making thi
JOYCE CHANNEL
[email protected]This soup was a hit with my family! Everyone loved the creamy texture and the combination of flavors. I especially liked the addition of the walnuts, which added a nice crunch. I will definitely be making this soup again.
Mj Abdullah20
[email protected]Meh.
Nirmala Sigdel
[email protected]This soup is amazing! It's so hearty and flavorful, and the leeks and turnips are cooked to perfection. The kale adds a nice touch of bitterness, and the walnut garnish is the perfect finishing touch. I will definitely be making this soup again and a
Odessa Mogan
[email protected]Not bad, not great. I found the soup to be a bit too thick and the flavors were not very well-balanced. I think I would have liked it better with less turnips and more leeks.
TanveerAhmedmalik Malik
[email protected]I was really impressed with this soup! It was so easy to make and it turned out so creamy and flavorful. I loved the combination of leeks, turnips, and kale. The walnut garnish was a nice touch too. I will definitely be making this soup again.
Abdullah ajiz
[email protected]This soup was just okay. The flavors were a bit bland for my taste. I think I would have liked it better with some more herbs or spices.
Lydia Ekeh
[email protected]Easy to make and delicious! I used vegetable broth instead of chicken broth and it was still very flavorful. I also added a bit of cayenne pepper for a little spice. Will definitely make this again.
Ruis Saud
[email protected]This leek and turnip soup was a delightful surprise! The flavors of the leeks, turnips, and kale blended perfectly, and the hint of lemon added a touch of brightness. The walnut garnish added a nice crunch and nutty flavor. I will definitely be makin