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Creamed Tipperary Turnip and Lemon soup

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Joined: 12 May 2010
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Location: Connemara

PostPosted: Tue Aug 03, 2010 3:19 am    Post subject: Creamed Tipperary Turnip and Lemon soup Reply with quote

An economic and versatile dish that can be served warm in winter or cold like a gazpacho as a summer starter.
Makes a lovely lunch, super supper or a winner of a dinner (starter - sorry, I must have been a frustrated sub editor in a former life Embarassed )

Pictures up soon, more details and waffle as always on the blog, link in signature


2 tbls margarine or unsalted butter
600 grm diced turnips peeled
400 grm diced potatoes peeled
150 grm finely chopped fresh chives or green onion tops
900 ml vegetable stock
700 ml milk
2 tsp Akita - root parsely if available
1 tsp sea salt
Zest and juice from half a lemon

To Garnish
2 Tbls Olive oil
1 tsp Paprika
1 Tbls chopped fresh parsley


1.Melt butter in a heavy bottomed pan

2.Add diced turnips, and saute over low heat for about 5-10 minutes or until softened, depends on the size.

3.Add potatoes, stir to coat with butter, then add chives, and cook for 2 minutes, stirring so that vegetables
do not burn. If you don't stir, the spuds will burn.

4.Add veg stock, cover, and bring to a boil, Add lemon zest and salt - reduce heat

5.Then lower heat, and simmer, covered, for 25 minutes or until soft enough to puree.

6.Puree vegetable mixture with the milk by hand or in a blender

7.Remove from heat. Stir in the lemon juice and most of chopped parsley, allow to infuse for 2 mins

8. Put Paprika into olive oil and whisk a little

9. Swirl in the olive oil and paprika mix (you could use sour cream instead) garnish with a little parsley

10. Serve with some soda bread and wallow in the adoration of friends and family

To Serve Cold: transfer puree to a large bowl, stir in remaining ingredients and chill for several hours.
garnish and serve.

It looks great as a dish. The usual is to serve with a sour cream whirl.
I found the swirl of red in Caldo Verde so appealing, and different, I decided to go with that - and it really adds to the meal in favour and in style.

The Turnip used in this was the Tipperary Turnip from Irish Seedsavers. This has proved to be a hardy, and very tasty variety.
Everyone who has tried it loves it, and older people remark on the peppery flavour that you don't get in modern varieties.

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