Which sounds grander in French than in English: Curried Autumn Harvest Soup. Or, more bluntly, Turnip Soup. But wait wait wait! This one is really good, creamy and curry-scented, and I am supping on it lip-smackingly right now. Gardeners, this is one way to use that humongous Turnip, as well as squash and a couple other treasures you hauled in from the Back Forty.
Curried Autumn Harvest Soup (4-6 servings)
1 whole big galumptious turnip
1 whole med. butternut squash
1 carrot, scrubbed
1 Tbs olive oil
3 Tbs butter
1 onion, diced
3 cloves garlic, minced
1 quart chicken stock (I used bouillon)
1 big Bouquet Garni *
1 Tbs honey
1/4 tsp pepper
1/4 tsp nutmeg
1/4 tsp coriander
1/8 tsp cayenne pepper
Big pinch of Garam Masala**
4 oz. cream cheese (half a package)
* This was the first time I ever made a bouquet garni. I took a big bunch of cutting celery, stems and all (or you could just use regular leafy celery--- just the foliage), parsley (long-stemmed), thyme, sage, and leek leaves too tough for eating. I tied the bunch together with string. And then...you'll see...
** Garam masala is a mildly sweet-mildly hot Indian spice mixture. You could use curry powder
Put the whole turnip, the whole butternut squash, and the whole carrot in the microwave and nuke for about 20 minutes. After about 10 minutes remove the carrot (when soft); after about 15 min. remove the butternut squash (when soft). Leave the turnip in there until it's good and soft, and then let it sit.
Meanwhile, sauté onion and garlic in butter they just begin to brown, about 10 minutes.
Also meanwhile, heat broth (I used bouillon) in a large pot. Add the bouquet garni and let it steep while simmering gently (kind of like making a tea). When the onions/garlic are cooked (10 min), remove the bouquet garni from the broth and discard,and then transfer the onions/garlic to the simmering stock, and add the honey, pepper, nutmeg, coriander, cayenne pepper, and Garam masala or curry powder. Simmer until the onions are softened, about 15 minutes.
And yet again meanwhile, your microwave veggies have by this time cooled. Cut the turnip in chunks and peel (The skin will come off easily). Cut the squash in half, scoop out the seeds, chunk and and peel. Cut carrot in chunks, and puree all these various soft chunks in a food processor, together with the 4 oz of cream cheese. Then put the whole creamy orange puree into the soup pot with the (mmm, inhale, so fragrant) broth, warm gently, and correct seasonings; add a little more chicken bouillon if it isn't salty enough. Serve hot with croutons.
I know it seems like a big production, but the microwave makes it speedier so the total preparation time might be about 35 minutes (my guess), and boy, it was good.
And it's a sure-fire way to use that big galumptious turnip!
Curried Autumn Harvest Soup
Between the weather and the heritage seeds I sowed, my garden was a disaster. It produced two unidentified squashes, 1 turnip, a few mild peppers that turned hot in my soup, etc. Determined to get some reward for my efforts I made the first Autumn soup, ever. It is bland, with possibilities, except for the pepper heat.
Your curry soup recipe gives me hope! Thank you! (I just hope it doesn’t turn out sweet, tasting like pumpkin pie!)
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