Last vegetables of the season

Picked the last back porch vegetables and pulled up the plants to compost. The porch looks so bare and forlorn now. But the marigolds are happy inside in a vase! And my kitty looks serious as she awaits the catnip.

Curried Turnip Apple Soup

This soup is delicious! Anyone who has disdain for the turnip might want to give this one a try! The recipe is from "Sally's Place" by Sally Berstein. Click the title link to go to her website. I made a probably inauthentic curry powder from 80% turmeric and cumin plus 20% ground mustard seed, coriander and bay leaf. The ingredients I used are not from our garden but they are from local farms and The Apple Festival that I frequented last weekend in Highland Park. Delicious!

Curried Turnip and Apple Soup
serves 6

3 tablespoons butter or oil
1 small onion, chopped
2 ribs celery, chopped
1 pound turnips, peeled and chopped
2 small tart apples, cored and chopped
1 tablespoon curry powder
1/4 cup chopped fresh parsley
4 cups chicken stock (I used water...didn't have stock on hand...
vegetable stock would make a vegetarian version)
1/3 cup raw rice
Salt and pepper
Chopped fresh chive

In a large saucepan, heat the butter. Add the onion, celery, turnip, and apple. Cook until wilted. Stir in the curry powder and parsley; cook for another minute. Add the stock, bring to a boil, and add the rice. Lower the heat and simmer, covered, for 20 minutes.

Puree the mixture in a blender or food processor. Season with salt and pepper and sprinkle with chopped chives.