I am cooking and figuring out this menu around hakurei turnip or Japanese turnip I just got from Farmers market this week. I have never seen this turnips before, but they were too cute to just walked pass. You don’t need to peel them, and yes, I am pretty sure you can have them raw. They are THE veggie that makes you want to eat healthy. My Japanese friend suggested that I should make the soup out of it, and I agreed. It’s winter (almost) everywhere, and soup is a good choice during this time of year.
Let me say this, you don’t need to add dried porcini if you prefer not to, but by adding it to the broth, it give the soup a certain deliciousness (aka. umami). And you MUST use organic dries mushroom because some regular dried mushroom have too many chemicals in them.
About lemon, I will let you decide whether to add fresh lemon juice in the soup or not. Personally, I like almost everything with a little lemon in it. Taste the soup before adding lemon juice.
- 2 tbs. olive oil, more for baking
- 250g. hakurei turnip or Japanese turnip
- 200g. potato, peeled & cut at roughly the same size as turnip
- 150g. regular turnip, peeled & diced
- 100g. carrot, peeled & diced
- 100g. leek, peeled & diced (about 2 leeks)
- 1 clove garlic, peeled and crushed
- 3 ½ cups chicken broth
- 1 tbs. dried organic porcini, ground (option)
- ½ lemon, more if needed (option)
- salt & pepper to taste
- micro green, to serve
- 1-2 slices lamb bacon per serving, to serve
- baguette, to serve
- premade pesto, to serve
Preheat the oven 350 ํF. Trim the greens off the turnips (regular & Japanese). Bake Japanese turnip and potatoes in the oven for 30 minutes with salt & pepper and olive oil until tender.
In a heavy-bottomed soup pot, heat the olive oil over a medium heat. Add the leek, carrot, garlic and regular turnips, salt & pepper and cook for 5 minutes or until the onion is slightly translucent, stirring continuously.
After baking Japanese turnip and potatoes for 30 minutes in the oven, transfer them to the soup pot. Add chicken broth and increase the heat to medium-high and bring to a boil. Then lower the heat and simmer for 15 minutes or until the turnips and potatoes are super soft, but not mushy. Remove from heat and purée in a blender, working in batches if necessary.
Return puréed soup to pot and bring to a simmer again, adding more broth to adjust the thickness if necessary. Add dried porcini, lemon, salt & pepper to your liking. Keep warm.
Crisp the lamb bacon in 450 ํF for 5 minutes. Warm the baguette and spread it with pesto to serve with the soup. Top the soup with bacon, micro green and serve with baguette.