Turnip Soup With Crispy Country Ham And Cornbread Croutons

Recipe Ingredients

1/2		Unsalted butter
1 1/4 lbs	567g / 20oz	Yellow onions - thinly sliced
1 cup	110g / 3.9oz	Celery ribs
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Bay leaf
3 tablespoons	45ml	Chopped garlic
10 cups	2370ml	Chicken stock
2 lbs	908g / 32oz	Turnips - peeled, diced
1/4 cup	59ml	Heavy cream
4 oz	113g	Smithfield ham or any country ham - julienned
2 cups	125g / 4.4oz	Medium-diced cornbread
		Drizzle of olive oil

Recipe Instructions

Preheat the oven to 400 degrees.

Melt the butter in a 6-quart stock pot over medium-high heat. Add the onions and celery. Season with salt and black pepper, stirring, until the vegetables are soft and lightly golden, about 8 minutes. Add the bay leaf and garlic, stirring for 2 minutes. Add the stock and turnips and bring the mixture to a boil. Reduce the heat to medium and simmer, uncovered, until the turnips are very soft and the mixture is thick and creamy, about 1 hour. Remove the soup from the heat. Discard the bay leaf. With a hand-held blender, puree until smooth. Slowly add the cream. Stir to blend. Reseason the soup.

In a small saute pan, over medium heat, render the ham until crispy. Remove and drain on paper towels. Set aside. Toss the cornbread with olive oil. Season with salt and pepper. Place on a baking sheet and toast until golden brown, about 6 to 8 minutes.

To serve, ladle the soup into individual bowls. Garnish the soup with the crispy ham and croutons.

This recipe yields 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1C07)

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.