There's been lots and lots of dairy action around here, now that I've met Ed, my local goat guy. I've turned 4 gallons of milk into yogurt, chevre, feta, and a my own invention which I'm just calling The Awesome Cheese . If I can duplicate my results, I'll be sharing that here since it's pretty straightforward and doesn't require exotic specialty ingredients--except for goat's milk.
Honestly, I've been just a wee bit obsessed with the cheese, but wasn't sure how many people shared my obsession and thought my next post here at Magpie Eats should be of a non-dairy nature. And so I bring you.....Turnip Soup!
Did I scare you away? I hope not. This turned out so much better than I'd imagined possible. It's rich and creamy and only lightly turnip flavored. It was such a pleasant surprise I thought I'd share this simple and unusual soup.
This is our first season with the Winter Green Farm CSA. I've always worried that my picky family wouldn't be able to handle an ever changing weekly supply of fresh veggies but one of the things that sold me on the CSA was when a friend mentioned the recipes that accompany the weekly box. Which is how I ended up with a plan for my bunch of young turnips.
The recipe is credited to Fresh from the Market which may or may not be this book. My apologies for failing to give credit appropriately--I'm just working with the information I have.
Summer seems to have left us here in Portland so it's soup weather again. Give this one a try and let me know what you think.
Printable recipe here.
A little housekeeping: I'm trying out a different way of of storing recipes and making them easily printable. Please let me know if this is better or worse than my previous setup. Also, I have a question for you. Would you like to see the entire recipe in the blog post as well as having a link to a printable recipe? I've always stayed away from that because I wanted to keep the posts trim and easy to read, but maybe having the recipe is more appealing. Please let me know what you prefer. Thanks!