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This soup was inspired by the end of season CSA goodies. I added crispy bacon to ensure Nancy would eat it! Use any variety or mixed varieties of turnips and rutabagas.

Yield 1 gallon

future soup

Ingredients

1/2 pound bacon, cooked crispy and chopped; reserve fat
2 T bacon fat or butter
2 cups leeks, chopped and washed
2 T garlic, minced
1 cups parsnips, cubed
3 pounds of turnips – any variety
1 pounds all purpose or Yukon gold potatoes, cubed
2 quarts chicken or vegetable stock
1 t dry thyme (or 2 t fresh)
1 bay leaf
salt & pepper

Method

melt fat in large heavy bottomed pot over medium high heat
add leeks and garlic, cook 10 minutes until soft
add bay, thyme, salt and pepper
add turnip, parsnip and potato, continue cooking, stirring occasionally 10 more minutes.
add stock, reduce heat; cover and simmer until vegetables are very tender, about 45 minutes
remove bay leaf and puree in food processor or with immersion blender
add chopped bacon and adjust seasoning
Bring soup to simmer, thinning with more broth if necessary

I made this for my staff Holiday Party and people ate it up like candy. Part of the reason is that I used store-bought cornbread and it was wicked sweet. If you don’t like it too sweet, make your own cornbread.

I use Gaspar’s Portuguese chorizo which is readily available at my local Market basket. It is softer and fattier than Spanish chorizo and comes in a variety of heat levels.

Ingredients

4 ears of corn, husked
1/2 pound Portuguese chorizo, cut lengthwise in quarters and then slice
1 stick (4 ounces) unsalted butter
1 sweet onion, medium dice (2 cups)
3 celery ribs, finely diced (1 1/2 cups)
3 large jalapeños, seeded and finely diced
12 cups Corn Bread (store bought or home made), cut into 1 inch cubes
2 cups (approximately) chicken broth
1/2 cup chopped cilantro
Salt and freshly ground pepper

Method

1. Grill or broil the corn. Let cool and then cut the kernels off the cobs, set aside
2. Meanwhile cook the chorizo in a medium skillet over medium-high heat until starting to brown, about 10 minutes.
3. Add the butter to the chorizo and let melt
4. Add the onion, celery, and jalepeños and cook over medium heat until softened, about 10 minutes.
5. Scrape contents of skillet to a large bowl and add corn kernels, corn bread and cilantro.
6. Toss well
7. add just enough chicken stock to moisten to your liking
8. season with salt and pepper
9. cool to room temperature before stuffing in turkey or chicken.
   Optionally, cook in a loosely covered, ovenproof dish at 350°F for 20 to 25 minutes.

After 3 or 4 glasses, Nancy finally admitted homemade is better than the “white trash” version!

Yield = 1 gallon

Ingredients:

1 cup sugar
12 eggs, separated
½ t salt
1 quart milk
1 cup brandy
1 cup rum
freshly grated nutmeg

Method:

1. Make the creme anglaise base: heat the milk in a heavy bottomed sauce pan; do not boil
2. Beat the yolks and ½ cup of the sugar in the bowl of an electric mixer until pale yellow and thick
3. Temper the eggs with about a cup of the hot milk
   (Temper: gently heat egg yolks with some of the milk before adding them to the pot. This technique prevents the yolks from curdling.)
4. Heat the mixture to 160°.
5. Strain and Chill at least 6 hours or overnight

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7. Stir in liquors
8. In the clean, dry bowl of an electric mixer, beat egg whites until they form soft peaks
9. With mixer on, slowly add the rest of the sugar
10. Continue beating the whites until they are stiff, but not dry
11. Fold whites into the base.
12. Serve topped with a little grated nutmeg.