Turnip and Verjus Soup

Recipe by Steve Smith – Executive Head Chef – The Burlington at The Devonshire Arms, Bolton Abbey

Method

  1. 250g unsalted butter
  2. 300g onions
  3. 100g white leeks
  4. 2 kg turnips peeled and sliced
  5. 400ml verjus
  6. 400g chopped potato
  7. 2 litre chicken stock heated to boiling point
  8. 4 vanilla pods
  9. 500ml milk
  10. 200ml double cream

Ingredients

  • In a large pan , sweat the onion, leek, turnip and potato until they soften.
  • Add the verjus and reduce until almost entirely evaporated.
  • Add the vanilla, chicken stock, milk and cream. Bring to the boil and simmer until the vegetables are completely soft.
  • Blend in the vita prep.
  • Pass through a fine chinois.
  • Season and store.
 

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