I published this soup in a post, for ease of navigation, I am giving it its own page.
Background
I bought turnips. What? Yes, turnips!  For the French followers who may hesitate on the translation, I am speaking of “navets”).  I have ever been a fan.  What is the story here?  Not being a fan, I never buy turnip, except extremely rarely while preparing a large dish of couscous (the whole dish from northern Africa, not just the semolina part).  The rarity is that I don’t do couscous very often, good merguez are hard to find and when I do a couscous, I don’t necessarily add turnips.  Makes me feel like making a couscous soon.  🙂  I had always had that repulsion to turnip and wanted to give it a second chance.  So I decided on a soup.  I looked into the fridge, perfect I had some carrots and some fennel.
Ingredients
The above (half of the fennel shown) serve 3 people.
Method
- Peel you vegetables
- Place them in a large saucepan or cooking pot
- Add a little rock salt (the quantity will depend on the volume of soup), for the quantity pictured above 1/2 teaspoon is enough.
- Cover with water and cook until the vegetables are soft.
- For the turnip soup, if you don’t want the bitterness of the turnip you need to drain the cooking water or part of it unfortunately. Â If you like the bitterness, keep as such. Blend the soup. Â Add to it a couple cheese triangles (you can substitute for cream or cheddar cheese). You can also omit the dairy ingredients.
- Eat warm and fresh with toasted buttered bread. Add fresh herbs finely chopped if desired.
