Fruit, vegetables, herbs ... and apple cider
Turnip and Apple Soup Recipe
From Chef J Frank
1 1⁄2 pounds turnips, washed, peeled and diced
1 pound tart apples washed, peeled, cored and diced
1 medium onion diced
2 tablespoons unsalted butter
3⁄4 teaspoon ground coriander
1 teaspoon salt
1 good sprig fresh thyme
2 stalks of parsley with leaves
6 cups chicken stock
1 cup apple cider
Melt butter in a large pot and sauté onion and celery for 5 minutes. Add the turnips and apples and cook for 5 more minutes. Add the coriander, salt and apple cider and simmer for 2 to 3 minutes. Add the chicken stock with the sprig of fresh thyme and 2 stalks of parsley.
Simmer for 20 to 25 minutes. Discard the thyme and cool. Purée and strain. Add salt and pepper to taste, reheat and serve. Garnish with red, yellow and green apple slices and turnip and tarragon leaves.
Serves 6.
Related story: Pulling Up Roots
