White turnip soup with crispy bacon and hazelnut picada
White turnip soup with crispy bacon and hazelnut picada
White turnip soup
2 small onions, chopped
1 stick celery chopped
150g butter
300g peeled and chopped white turnip ( 1cm dice)
1 medium potato, peeled and chopped ( 1cm dice)
1 litre vegetable stock
250ml double cream
Cook the onions and celery in the butter gently for about 10 minutes or until soft and translucent. Add the stock, potato and turnip and simmer until soft. Add the cream and cook for 5 minutes. Blend to a smooth soup.
Hazelnut Picada
50g stale bread ( ciabatta, baguette style) chopped into small dice
50ml olive oil
25g hazelnuts, roughly chopped
2 cloves garlic, minced
Handful chopped parsley
1 tablespoon sherry vinegar
Gently fry the bread in the oil until just golden and add the garlic and nuts. Cook for 30 seconds. Cook and chop until the mixture resembles coarse crumbs. Add the parsley.
6 rashers smoked dry cure streaky bacon
Cook in a dry pan until crisp and golden. Chop.
To serve
Spoon the soup into bowls, scatter over the picada and bacon, drizzle with a little olive oil.
