Agriculture Reference
In-Depth Information
Add the tarragon and parsley and continue to sweat for another 5 minutes. Add 3 cups wa-
ter, increase the heat to medium and cook, uncovered, until the vegetables are completely
tender, about 10 minutes.
Discard the tarragon and parsley sprigs and, using a slotted spoon, transfer as much as
you can of the solids from the pot to a blender. With the lid of the blender removed, pulse
to chop the vegetables. If necessary, add a little water. Once the vegetables are chopped,
blend on the lowest speed and gradually work your way up to the highest. At first the ve-
getables will jump up the sides, but then they'll subside and remain at much the same level
no matter the speed of the blender. With the motor running, add the rest of the liquid and
any vegetables left over in the pot and puree until completely smooth.
Wipe out the pot to remove any bits of vegetables, then pour the pureed soup back into it.
Heat through over low heat. Taste for salt.
Beat the sour cream with a spoon to soften it. Divide the soup among four warmed soup
bowls, drizzle in a bit of sour cream in a decorative pattern and serve.
Turnip and Potato Gratin
Getting the maximum mileage from two quite humble ingredients, this gratin com-
bines the earthiness of the potato with the sweetness of the turnip, and it's a breeze
to make for a crowd. An Irish friend insists that I make it every Christmas because
it reminds him of "neeps and tatties."
8 SERVINGS
Heat the oven to 450 degrees. Rub the garlic clove all over the inside of a heavy gratin
dish, then butter the dish well and set aside. Discard the garlic.
