It was too hot for turnips to thrive last year, and I hardly got any. I had unluckily set out to grow a turnip trial of four varieties that year, none of which did very well. The year before seemed to be the Year Of The Gigantic Turnip, as I accidentally stumbled on how to grow frightfully large turnips by reading the back of the seed package carefully. Apparently just haphazardly scattering the seeds in a prepared bed is NOT the way to grow massive root veg the size of your head, because the roots need room. By just planting one teeny, tiny seed (it is impossible to imagine the size of the vegetable that will one day grow from that seed) at least 12 inches apart, you get turnips worthy of the village fête.
THIS happens to be a wonderful turnip year. The cool weather has made them sweet and delicious. Pared with buoyant green tatsoi and the fresh cream we are getting now that the calves are born, this is a perfect winter soup – rich, creamy, and earthy-flavored.
Creamy Turnip And Tatsoi Soup
1 large or 2 medium turnips, peeled and diced
A handful of tatsoi (about 10-12 leaves)
1 onion, or several fresh green onion stalks, sliced
Several sprigs of fresh parsley, chopped (and some extra for garnish, if desired)
1-1 1/2 quarts of stock or water
Salt and pepper to taste
1 Tablespoon butter or lard
1 cup cream
- Melt the butter or lard in the bottom of a medium soup pot and add the onion or onion tops and tatsoi and sautée for 1-2 minutes
- Add the diced turnip, broth or water, salt and pepper, and chopped parsley, and bring to a boil.
- Cook until vegetables are tender. Add cream and remove from heat. Blend soup to desired consistency. Serve with a sprinkle of freshly ground pepper and chopped parsley.