Turnip and Maple Puree Soup

Thanksgiving for 2011 is now over and I was privileged to have friends and family share dinner with Geoff and me yesterday.  The weather was beautiful, although I could have done with the temperatures at a slightly lower degree. The company was wonderful.  The menu was Turnip and Maple Puree Soup, Brined Turkey, Tofurky (many thanks to Melissa) Carrots with Onions and Lemon Pepper, Brussel Sprouts, Roasted Garlic Mashed Potatoes.  I was overwhelmed by the number of desserts that came through the door – cookies, coconut cream pie, carrot cake, pumpkin spice loaf.  All made with love by my guests.  This is really a season for being thankful, and I have so much to be thankful for.

Wandering through Old Quebec

Yesterday, I found myself reflecting on a number of other Thanksgiving meals. One in particular is when I got inspiration for the Turnip and Maple Puree Soup recipe. In a recent job, I travelled a LOT! I was a rare week when I was not on an airplane going somewhere. I was not uncommon for me to travel to Ottawa or Calgary from Toronto for the day.  It was a crazy time.  The few months before Thanksgiving of 2009 were particularly awful and I was exhausted. Geoff also travels a lot for work and he was in the same place. We decided to go against the grain and escape to Quebec City for the weekend.  Geoff organized us to take the train from Kitchener and stay at the Manior Victorian. It was just what I needed. The train ride is one of the best way to travel, totally relaxing. The hotel was in old city, so we spent the weekend walking around the city, finding adorable little restaurants and places to be warm and cozy.  The weather was rain drizzle and fog but this did not damper our spirits.  



I like to garnish with a few croutons



Now back to the recipe...one of the restaurants we enjoyed was at the Hotel Clarendon. On the menu was Turnip and Maple Soup!  I thought it was a unique and brilliant combination.  I immediately wanted to replicate the recipe at home.  I talked with the waiter to see if the chef would release the ingredients or recipe but I was not quite as lucky as for the Parsnip Pear Cake. Thankfully, I have been able to get this as close as possible in directions below.

Turnip and Maple Puree Soup

This all can be a little more or less....		My comments....
1	Turnip (med to large)
1	Lg Potato
3 tbsp	Butter
1 med	Onion, chopped
1 tsp	Minced garlic
4-6 cups	Chicken Stock	I know this is not specific but it will depend on the amount of turnip you choose
½ cup	Maple Syrup
¾ cup	Light Cream	Or heavy cream for a richer taste
	Salt and pepper to taste
½ tsp	Dried Thyme or Savory	If you like...it adds a nice flavour but I would try it without first to see what you like

So here are the directions...

In a large pot/dutch oven sauté onions and garlic in butter.  Keep the temperature low as you do not want them to burn or get brown.  This will take a little time, so be patient.

Then add the chicken stock, turnip and potato.  The stock should come about an inch or so above the veggies.  You can use your finger – up to the first knuckle is about an inch. Not to worry if this does not seem like enough as you can add a little more liquid later in the recipe.  Let this boil until the veggies are cooked.  Then using a food processor or handheld blender (the thing that looks like a nasty sex toy) to puree the veggies and stock until smooth.  Add maple syrup, and cream.  If this is really thick you can add a little more stock or even just some water to get to the consistency that you like.  I tend to prefer the consistency of instant oatmeal.  Taste to see if you want to add salt (generally the stocks can be salty so I tend to taste before I add) and pepper. Add a little dried herb if you like.  Return to the stove and heat gently.  With the cream in it you want to keep the temperature low as the cream will not scorch. 

ENJOY!