I got my husband to eat turnip and swiss chard AND like it.
All thanks to Peter Berley’s fabulous recipe for Turnip and Leek Soup with Potatoes and Chard from his Fresh Food Fast cookbook. Did I mention it is fabulously easy as well?
I got two bunches of sweet baby turnips in my Organic Box. For those of you who don’t know, The Organic Box is a local organic produce service. They source out local food producers when the season permits and when it doesn’t they source from small farms across the Americas. Even though I get to pick every item that shows up in my box, it still feels like a surprise each time I get home and open up the box to check out the great mix of fruits and veggies! They are not just produce though. You can add on locally produced organic milk from Saxby Dairy Producers in the south end of Edmonton, and grains and pulses from Saskatchewan farms, not to mention their newest addition locally produced organic fruit wines and much much more.
Back to the turnips.
I have never seen or, in my memory, eaten baby turnips. They were wonderful in the soup and I imagine they would be wonderful roasted as well. They are about the size of radishes and tied together in that familiar bunch of green tops and creamy white roots.
And now back to the soup.
I have long since learned that Peter Berley’s simple list of ingredients and seasonings make the most wonderful dishes. I neglected to check my spices before starting the soup and I had to sub in cumin seeds for the caraway, which worked out fine, but I am sure the caraway would have been much better.
I will admit that I used to think if the dish did not contain a long list of spices that it would taste bland or need spicing up, but the perfect blend of vegetables, butter, and salt and pepper make a soup that can make anyone, even my husband, learn to love cruciferous root vegetables and leafy greens.
Leek and Turnip Soup with Potatoes and Chard
3 Tablespoons butter (substitute oil to make it vegan)
2 medium leeks
1 teaspoon sea salt
4 garlic cloves, minced
1 tablespoon caraway seeds
1 pound small white turnips, quartered or cut into 3/4 inch pieces
1 pound of potatoes cut into 1 inch pieces (about 1 pound)
1 bunch swiss chard, stemmed, trimmed and chopped
Freshly ground pepper
- In a 3 quart saucepan melt the butter over medium heat
- Add the leeks and a dash or two of salt. Saute for about 3-5 minutes.
- Add the garlic and caraway seeds and stir together.
- Add 6 cups of water, turnips, potatoes, and bring to a boil.
- Add 1 teaspoon salt and reduce the heat to medium and simmer, covered for 15 minutes, or until the vegetables are tender
- Add the chard and cook for about 3 minutes until tender.
- Season with salt and pepper and serve.