The apple-like texture and aroma of turnips blends seamlessly into a cashmere cream soup. Served in a diminutive glass, the muted essence of this soup is perked up by the sharp bite of horseradish, a root vegetable best used in moderation as a seasoning.
1/4 cup (60 mL) raw cashews
1 Tbsp (15 mL) extra-virgin olive oil
2 leeks, white parts only, chopped
1 cup (250 mL) peeled, chopped yellow-fleshed potato
1 lb (450 g) turnips, peeled and roughly cut
4 cups (1 L) low-sodium vegetable stock
1 tsp (5 mL) sea salt, plus more to taste
1/4 tsp (1 mL) ground black pepper
1/4 cup (60 mL) prepared or freshly grated horseradish
1 Tbsp (15 mL) finely chopped chives
Add cashews to small bowl and cover with 1/2 cup (125 mL) boiling water. Let sit for 15 minutes. Meanwhile, prepare the remaining ingredients.
In large pot, heat oil over medium heat. Add leeks and sauté for 5 to 10 minutes, until softened. Stir in potato, turnips, stock, salt, and pepper. Drain cashews and add to pot. Bring to a boil, reduce to a simmer, cover, and cook for 25 to 30 minutes, until vegetables are tender.
Purée soup in batches in food processor or blender, or use hand blender directly in pot, until smooth and creamy. If using blender, transfer puréed soup back to pot and reheat over medium-low heat, stirring often.
To serve, transfer soup to measuring cup with spout. Pour into shot glasses and garnish with a pinch of horseradish and a few chives. Alternatively, ladle soup into bowls, topping with horseradish and chives. Serve immediately.
Each serving contains: 51 calories; 1 g protein; 2 g total fat (0 g sat. fat, 0 g trans fat); 7 g total carbohydrates (2 g sugars, 1 g fibre); 234 mg sodium
source: “Roots to Relish“, alive #385, November 2014