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Turnip soup with gorgonzola toasts and walnuts
Serves 4-6 Starters and mains
Ingredients
- 500g white purple-tipped turnips
- 265g potatoes (suitable for mashing)
- 275g leeks, trimmed
- 30g butter
- 2tbsp extra virgin olive oil
- 2 garlic cloves, finely grated
- 3 thyme sprigs
- 750ml chicken or vegetable stock, or half-stock, half-water
For the toasts
- 1 thin small French stick, cut into 1cm rounds (you need 8-12 toasts) or rye bread stamped out into rounds
- 150g Gorgonzola Dolce or Dolcelatte
- 8 walnuts, chopped, to serve
Method
Peel the turnips, except for the
purple skin around the tops,
and cut into 1cm cubes. Peel
and cut the potatoes into 1cm
cubes. Thinly slice the leeks into
rounds, put in a colander and
rinse well to remove any grit.
Melt the butter with the oil
in a large pan and add the
vegetables. Stir to coat, cover
and leave on a low heat for 10
minutes, stirring occasionally,
until the leek has wilted. Mix in the garlic, thyme and stock.
Season with sea salt flakes and
freshly ground black pepper.
Increase the heat and simmer
for around 15 minutes until the
vegetables are soft.
Remove the thyme, put the
soup in a blender and whizz to
a smooth purée.
Meanwhile, toast the rounds of French bread or rye bread on one side. Spread the Gorgonzola Dolce or Dolcelatte on the untoasted sides and put back under the grill to melt the cheese. Serve the soup topped with toasts, with the walnuts scattered over and a grind of black pepper.
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