I have two resolutions (more like goals I guess!) for 2010 ... use everything in our weekly organic farm to work box and don't just give the "curveballs" away, and enter at least one thing on Food52 each week! :-) This is my run at the turnips I have been staring down from last week and can I just say it came out DELICIOUS! —aargersi
What You'll Need
chopped fresh ginger
low salt fat free chicken broth
reduced fat peanut butter
tamari (or soy sauce)
fat free half n half
toasted sesame seeds
Peel and coarsley chop the onion, turnips, carrots, garlic and ginger. Don't worry about finesse - you are going to blend it all anyhow.
Heat the olive oil in large saucepan to medium high. Saute the onions for 3-4 minutes until they sweat. Add the garlic and saute for 2-3 more minutes. Add the carrots and turnips.
Pour in the broth and simmer until the turnips and carrots are very soft - about 20-25 minutes.
Add the ginger and turn off the heat. Let the mixture cool for a few minutes (safety first!) then add the peanut butter, half and half, sriracha and tamari.
Use an immersion blender (or carefully blend in a regular blender if you dont have immersion) until VERY smooth. Taste and adjust the seasoning if needed. Return to heat and bring back to a simmer.
Note that this soup is quite thick - if you prefer a thinner soup you can add some more broth.
ladle into a bowl, top with sesame seeds and cilantro, and enjoy!!!