Move away from all the standard soups and serve your guests something they won’t have had before. The combination of turnip and honey is delicious and the addition or morel mushrooms makes this a luxurious little pre starter or starter.
This soup freezes well, pop into a silicone freezer bag and save for your next dinner party
Morel mushrooms are very expensive. I buy dry mushrooms and rehydrate when I need them, I can then use the rehydrating water as a lovely stock to add to a mushroom risotto or other sauces.
Chervil is one of my favourite herbs which is not easy to get hold of nowadays. I remember it being everywhere in the 1970’s but it seems to have gone out of fashion. If you can’t find it finely chopped tarragon can be used instead.
EQUIPMENT – Blender
Serves 8 as a starter (see notes above)
300g Turnips, peeled and diced
1 tbs olive oil
75g butter
2 bay leaves
1 tbsp clear honey, plus extra for finishing the dish
150ml milk
250ml vegetable stock
25g unsalted butter
4 dried morel mushrooms – rehydrate in hot water and sliced
Chervil or Tarragon to finish
Reserve 50g of the diced turnip.
In a large wide pan heat the olive oil and butter on a medium heat with some salt and bay leaves and fry the 250g of turnip until slightly coloured and transparent.
Add the honey and cook for 1 minute. Add the milk and stock and simmer for 20 minutes or until the turnips are soft when poked with a knife. Discard the bay leaves, allow to cool a little and blitz in a blender. Pass through a fine sieve for a silky finish.
Melt the unsalted butter in a small frying pan and add the reserved 50g turnip and sliced morels with a drizzle of honey. Cook until the turnips are coloured, 3-4 minutes.
Put a spoonful of the turnips and mushrooms in the bottom of a bowl and top up with the soup finishing with chervil or tarragon.
Turnip and honey soup
Equipment
Ingredients
- 300 g turnips peeled and diced
- 1 tbsp olive oil
- 75 g butter
- 2 bay leaves
- 1 tbsp honey plus an extra drizzle
- 150 ml milk
- 250ml vegetable stock
- 25 g unsalted butter
- 4 dry morel mushrooms rehydrated in hot water and sliced
- 1 tbsp chervil or tarragon
Instructions
- Reserve 50g of the diced turnip
- In a large wide pan heat the olive oil and butter on a medium heat with some salt and bay leaves and fry the 250g of turnip until slightly coloured and transparent.
- Add the honey and cook for 1 minute. Add the milk and stock and simmer for 20 minutes or until the turnips are soft when poked with a knife. Discard the bay leaves, allow to cool a little and blitz in a blender. Pass through a fine sieve for a silky finish.
- Melt the unsalted butter in a small frying pan and add the reserved 50g turnip and sliced morels with a drizzle of honey. Cook until the turnips are coloured, 3-4 minutes.
- Put a spoonful of the turnips and mushrooms in the bottom of a bowl and top up with the soup finishing with chervil or tarragon.
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