Okay, really more soup for us, but feel free to stop by and have a bowl.
Rob made Parker's Favorite Turnip and Kale Soup last night with turnips we bought a last week from Farmer Greg. I'm posting the recipe again for Rachel since she is supposed to be cooking with turnips this week. Parker asked for leftover soup for lunch today. Did you grow up eating turnips? The greens or the root or both? We don't make this delicious dish often enough. That is Parker at six months behind the soup. He was about seven or less when this soup became his favorite.
1 Tablespoon olive oil
1 pound turnips (the root), peeled and cut into a 1/2-inch dice
6 cups vegetable stock
1 1/4 cups barley (barley gives a great toothy texture and we prefer the non-polished barley)
1 bunch kale cleaned and cut in bite sized pieces
salt and pepper to taste
Garnish: minced parsley and hot sauce (optional)
Heat oil in large soup pot. Toss in the turnips and saute covered on medium heat, about 15 or so minutes, stirring occasionally. Pour in the broth and barley, bring to a boil, reduce heat and cook, covered, for about 30 minutes. The barley should be soft and chewy. Add kale and wilt for 5 minutes covered. When ready to serve, stir in salt and pepper to taste. Ladle into bowls and garnish with parsley. We also like to add a dash of Cholula, but it tastes great without.