Cream of Celery and Turnip Soup
Part of my enthusiasm for Fall comes out in an uncontrollable urge to make thick, tasty soups, so here's another one I made last night for a group of friends who braved the storm to join me for dinner. This celery, turnip and potato soup, served by the fire with crisp little frico islands bearing dollops of sour cream, was just the thing for a blustery night.
6 C chopped celery, chopped
2 medium onions, chopped
2 cloves garlic, chopped
2 T butter
4 C chicken broth
3 medium purpletop turnips, peeled, 1" dice
1 medium potato, peeled, 1" dice
3/4 C heavy cream
salt, hot sauce to taste
chives, frico crisps (see below), sour cream, for garnish
Cook the celery and onions slowly in the butter, covered, stirring occasionally, until very tender, around 20 minutes (add a little water if necessary). Add the garlic, turnip, potato and broth, cover and cook another 15 minutes on medium until the potatoes and turnips are tender. Purée and stir in the cream. Adjust seasoning. (May be made ahead of time and gently reheated for service.) Garnish with the frico crisps, sour cream and chives.
2 oz Parmeggiano Reggiano
2 tsp flour
fresh ground pepper to taste
Grate the cheese coarsely. Mix well with the flour and pepper. On a non-stick baking sheet, place rounded tablespoon mounds of the mixture 4 or 5" apart. Bake at 375º about 8 - 10 minutes, until just starting to brown. Cool for a couple of minutes and then remove to a rack to cool completely. (Makes about 8 crisps.) Can be made several hours ahead.