Soup Sunday: Turnip, Potato & Kale Soup with Cheesy Garlic Bread
It almost feels strange posting a recipe here after all the swimwear! But alas- I shall not break the chain of Supper Sunday! I will admit- I pre-prepared this post so that I wouldn’t have to worry about blogging a dinner during my swim course so I sadly do not have this soup to take with me for lunch tomorrow 🙁 – but on with the recipe!!
This Sunday I have soup- it’s a return to Soup Sunday! Today’s soup is a recipe that my mom got from her friend at curling and it’s definitely a good one! Super tasty and not really like any of the other soups in my repertoire, since it is a puree soup. It is also a slight misnomer since it has lots of different vegetables and not just turnip, potatoes and kale.
Turnip, Potato & Kale Soup
1 lb of bacon, diced
2 large onions, diced
3 large celery stalks, diced
1 cup leeks, chopped
3 cups potatoes, diced
3 cups turnip, diced
1 cup fresh kale, chopped & packed
4 cups chicken broth
1/4 tsp dried thyme (or 2 sprigs fresh thyme)
1 cup cream
salt & pepper
Cheesy Garlic Bread
6 slices of your favourite bread- I use a dense pumpernickle
6 cloves of garlic minced
1/4 cup of butter
1/2 tsp dried parsley
1/2 tsp seasoning salt
1/2 cup shredded aged cheddar cheese (I used supreme)
In a large soup pot, fry the bacon, onion, celery and leeks until the bacon has reduced and the vegetables are reduced.
Add the potatoes, turnip, kale and thyme, along with the chicken broth. Bring this all to a boil, then reduce to a simmer for 20 minutes, or until your turnips and potatoes are cooked.
Blend everything together into a nice consistency- an immersion blender would be ideal for this- but I used my Vitamix instead, which worked really well!
Then pour it back into your pot and add your cream and salt and pepper to taste.
Now onto your garlic bread- depending on the bread you choose, I like to toast my bread before so that it is nice and crunchy and doesn’t get soggy with the butter. Then take your garlic and butter in a bowl and microwave for 1 minute to 1 1/2 minutes, until the butter is all melted and the garlic is incorporated. Then add your parsley and seasoning salt.
Then spread the butter over your bread, adding spoonfuls of the garlic and spreading it all over. Once this is evenly distributed then divide your cheese between the pieces of bread spreading it evenly (my mom doesn’t like the cheese so we left hers without). My dad is the expert cheese spreader- so that is his job.
Broil until nice and crispy and serve with your soup!
This is so tasty, and a great combination together, especially with a little wine (but to be fair- what isn’t made better by wine?).
I hope you all had a scrumptious Sunday!
In reality this sunday I ate some delicious cabbage rolls from the freezer that my mom vacuum sealed for me while tracing out all the Pin-Up girls patterns in mine, my mom’s and my sister’s size, colour coded in labeled baggies.
So many swimwear requests! I’ll be up to my eyeballs in spandex until the end of summer!