4 c Water or stock
3 c Butternut or hubbard squash;
- peeled, cubed
1 c Turnip; peeled, cubed
1 c Cauliflower; chopped
1 c Green cabbage; chopped
1 c Celery; sliced
2 tb Butter
2 tb Unbleached white flour
4 cl Garlic (1 tb); up to 5 cl,
- minced
1 tb Fresh ginger; peeled, minced
1 c Heavy cream
2 c Milk
1/2 c Fresh parsley; minced
1 ts Salt
1 ds Black pepper
Known to soup cooks at the café as I Hate Turnip Soup. Many people
who loathe turnips are surprised to learn of their presence after
enjoying a bowl of this soup. A wonderful soup to make in the fall as
gardens are being harvested.
Bring 4 cups water or stock to a boil in a 4 qt soup pot. Add squash,
turnip, cauliflower, cabbage, and celery. Cook on medium heat covered
until tender (approximately 30 minutes). Turn off heat.
In a 1 qt saucepan, melt butter. Add flour, garlic, and ginger. Cook 5
minutes on low heat until garlic is lightly browned, stirring
occasionally. Turn off heat, add cream, and stir well with a whisk.
Add 1 cup milk to cream mixture, then add cream mixture to soup. Add
parsley, salt, pepper, and remaining 1 cup milk to soup. Simmer 15
minutes more uncovered and serve.
Recipe by Horn of the Moon Cookbook by Ginny Callan
