Turnip And Ham Bisque
Ingredients
- 4 tbsp unsalted butter (half stick)
- 1 0.3 lb yellow onions, thinly sliced (about 4 cups)
- 3 ribs celery, chopped (about 1 cup)
- 1 bay leaf
- 3 tbsp chopped garlic
- 10 cup chicken stock
- 2 lb turnips, peeled and diced
- 0.3 cup heavy cream
- 4 oz Smithfield ham or country ham, julienned
- 2 cup medium-diced cornbread
- 1 tbsp olive oil for tossing
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
- 1
Preheat oven to 400°F. Melt butter in a 6-quart stockpot over medium-high heat. Add onions and celery, season with salt and pepper, and cook stirring until soft and lightly golden, about 8 minutes.
- 2
Add bay leaf and garlic; stir 2 minutes. Add stock and turnips; bring to a boil. Reduce heat and simmer uncovered until turnips are very soft and mixture is thick, about 1 hour.
- 3
Remove from heat and discard bay leaf. Use a hand-held blender to purée until smooth. Slowly stir in heavy cream. Reseason with salt and pepper.
- 4
In a small sauté pan over medium heat, render ham until crispy. Remove and drain on paper towels.
- 5
Toss cornbread cubes with olive oil, salt, and pepper. Spread on a baking sheet and toast in oven until golden, 6–8 minutes.
- 6
Ladle soup into bowls. Garnish with crispy ham and cornbread croutons.