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Turnip Veloute with Pistachio, Lemons, and Parsley


Best prepared the day before, then simmered to hot just before serving with the accompaniments placed first at the bottom of each bowl. Recipe is adapted to appetizer size and will yield four hearty size first course bowls.
Adapted from the cookbook: Fresh from the Market,Seasonal Cooking with Laurent Tourondel and Charlotte March

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  • Accompaniments:
  • 4 tablespoons butter
  • 1 medium onion, chopped
  • 2 celery stalks, sliced 1/4 inch thick
  • 2 thin leeks, white and light green parts only
  • 3 cloves garlic, thinly sliced
  • 2 pounds turnips, approximately, peeled and rough chopped
  • Bouquet Garni, 1 green leek leaf, 3 fresh thyme sprigs, and 1 bay leaf, tied together
  • 10 cups chicken stock, homemade preferred
  • 1 teaspoon kosher salt, plus more seasoned to taste
  • 1 teaspoon cracked pepper
  • 1 cup heavy cream, optional
  • 1 small size turnip, peeled, very, very thinly sliced, then cut in half
  • 8 teaspoons pistachios, shelled, chopped, and lightly toasted
  • 3-4 teaspoons parsley, finely chopped
  • 2 teaspoons lemon rind, finely sliced and chopped


Servings 8
Cooking time 60mins
Adapted from


Step 1

Melt butter on very low temperature in a soup or iron enameled pot. Stir in the onion, celery, garlic, and leek continuing to cook on very low temperature until vegetables become well softened, about ten minutes. Add in the turnips, stirring well throughout then, place in the bouquet garni. Continue cooking until turnips begin to soften, another ten minutes. Pour in the chicken stock, stir, and continue cooking the vegetable mixture until turnips are fully cooked, around a half hour or longer. Discard the bouquet garni. Using a large slotted spoon, working in two batches, remove half of the vegetables to a food processor, tip in a large ladle of the broth and wiz until smooth. Transfer the wizzed vegetables with broth to a large bowl then follow the same process with the remaining vegetables. Return finished batches back to the cooking pot, stir well, add in salt and pepper. Let soup cool then refrigerate, covered, overnight. When ready to serve, heat soup on very low temperature until hot, check seasoning, adding in a pinch or two of kosher salt to fully bring out flavors, as desired. If using cream, pour into pot before adding additional seasoning, heating soup through to hot then checking for added salt. Line each bowl with raw turnip slices, pistachios, lemon rind, and fresh chopped parsley. Ladle hot soup all around colorful accompaniments.

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