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.
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