Text 762, 103 rader
Skriven 2010-08-30 04:53:00 av Dave Drum (1:124/311)
Ärende: SF Gate 343
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Turnip Green Vichyssoise W/Pickled Turnips & Malt Froth
 Categories: Soups, Greens, Dairy
      Yield: 5 servings
 
MMMMM----------------------PICKLED TURNIPS---------------------------
      1 c  Granulated sugar
      1 c  Water
      1 c  Champagne or white wine
           - vinegar
      1 lb Baby turnips; peeled,
           - trimmed, quartered

MMMMM------------------------VICHYSSOISE-----------------------------
    3/4 lb Turnip greens
      2 md Leeks; root & dark green
           - removed
      2 lb Medium Yukon gold potatoes;
           - washed, cleaned
      5 tb Butter
  1 1/2 c  Heavy whipping cream
      2 qt Vegetable stock or water
           Kosher salt & pepper

MMMMM-------------------------MALT FROTH------------------------------
      2 c  Whole milk
    1/4 c  Barley malt syrup *
 
  This soup from Tyson Greenwood makes an elegant and impressive first
  course, or a comforting meal at the end of a cold, rainy day. It also
  stores very well, and can be easily reheated the next day. If you have
  trouble amassing enough turnip greens, substitute mustard greens,
  which are usually bagged and sold along with other bitter greens in
  the produce section.
  
  For the turnips: Combine the sugar, water and vinegar and whisk over
  medium heat until the sugar dissolves. Add the turnips and bring the
  mixture to a simmer. Cook until the turnips are tender, about 10-15
  minutes. To test the doneness of the turnips, insert the blade of a
  paring knife into the thickest part of the turnip. When it gives
  practically no resistance, the turnips are done. Transfer the turnips
  - liquid and all - to a heat resistant container, and allow to cool.
  
  For the vichyssoise: Bring a large pot of water to a boil. Meanwhile,
  prepare a large bowl of ice water, and set aside. Once the water is
  boiling, add the turnip greens and cook until just wilted, about 15-30
  seconds. Using tongs or a bamboo spider, remove the greens from the
  water and immerse them into the ice water bath. Once cooled, remove
  the greens from the ice water, drain, and set aside.
  
  Slice the leeks in half lengthwise, then into 1/4-inch half rings.
  Wash the pieces well, then set aside. Next, slice the potatoes in half
  lengthwise, then into 1/4-inch half rounds. In a large pot, melt the
  butter over medium heat, then add the leeks, cooking gently until
  they're slightly softened, about 2-3 minutes. Add the potatoes, cream
  and vegetable stock, and bring to a simmer. Cook the soup until the
  potatoes are very tender and nearly falling apart, about 20 minutes.
  
  In a blender, puree the soup along with the cooked turnip greens. You
  may need to do this in batches, depending on the size of your blender.
  Season the soup to taste.
  
  In a large bowl, prepare another ice water bath. Strain the soup
  through a fine mesh sieve, and into a medium- to large-size metal
  bowl. Set the bowl over the ice bath, and gently whisk until the soup
  cools. This will help preserve the vichyssoise's vibrant color. The
  soup can be made one day ahead.
  
  For the malt froth: Combine the milk and malt syrup in a saucepan,
  whisk together until blended, then scald over medium heat. The
  mixture should be around 150øF to 160øF. Using a sturdy whisk,
  vigorously whisk the mixture until a stable foam forms on the surface.
  
  To assemble: Reheat the soup gently and ladle into bowls. Remove four
  or five pieces of the pickled turnips from the liquid, drain them
  well, and place in the middle of each bowl of soup. With a spoon,
  scoop off the top layer of foam from the malt froth and garnish each
  bowl of soup with it. Serve immediately.
  
  Serves 4-6
  
  * Note: Barley malt syrup is available at Whole Foods and other health
  food stores.
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 29 March 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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