Can it just be spring already? All over the country we've had glimpses of it, but in New York we just got yet another dose of winter. Whatever the weather is like where you are, we're officially closer to April than February, there's a little mint popping up in our gardens, and the days are gloriously longer.
In light of that, we've decided to just call it: Springtime is here! If the view out your window begs to differ, whip up some mint limeade and dream of warmer days. They'll come soon, we're sure of it.
For the Soup:
3 cups young turnips peeled and chopped
3 young leeks white and light green parts cleaned very well
4 cups chicken broth or vegetable broth
1/4 cup heavy cream
Salt and pepper to taste
1. Clean and slice your leeks, I like Amanda's method, clean, trim and chop into rounds and add to a large amount of clean water. The grit goes to the bottom, then I scoop them out and rinse again. Let them air dry while you prep the turnips. Peel, rinse and chop the turnips into quarters.
2. Heat only enough olive oil to coat the bottom of a heavy large saucepan, add the dried leeks and cook only until softened. Add the turnips and cook for a short time you don't want them to brown only to start to soften, I cooked on medium/high heat. Add the stock, bring to a boil then reduce heat to medium and cook for approximately 30 minutes or until the turnips are very soft.
3. You may not need all of the liquid depending on how thick you like your soup, so drain the turnips and leeks and process in blender until very smooth. Pour into a bowl and add back the stock until it reaches the consistency you like. Now add the heavy cream. Adjust seasoning. Stir and set aside while you make the topping. If you are serving the soup warm pour back in the saucepan and keep on very low flame.
For the Bacon and Greens:
4-6 slices of bacon (we used maple cured)
The greens from a head of radishes
1. Remove the greens from the radishes and clean very well to remove any grit. Lay on paper towel to dry.
2. Fry the bacon until crisp, remove from pan and lay on paper towel, add the dried radish greens and saute only until wilted. Remove to paper towel. Ladle soup into bowls lay some of the wilted greens and crumble some of the bacon on top.
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Serves 4 (generously)
3 young turnips
Greens from a head of radishes
Fresh mint leaves
We are trusting you, as a super savvy home cook, to have salt, pepper, olive oil, broth (chicken or vegetable), and sugar around the house. If you don't, you'll be needing those, too!
1. Make the mint syrup for the limeade first, because it's best if it has time to cool entirely before you mix up the sodas. Also it's extremely easy and takes all of two minutes.
2. Onto the soup! Chop everything, and sift all the grit from the leeks.
3. Simmer turnips, leeks, and broth for 30 minutes or so.
4. While they're simmering away, prep the radish greens and bacon.
5. Is the mint syrup cool? Whip up a soda!
6. Serve the soup, topped with greens and bacon, alongside a refreshing glass of mint/lime-y goodness! Dream of sunny days ahead.
First photo by James Ransom; second photo by Melanie Einzig