Makes 2 quarts of Soup
2 tablespoons Butter
2 Scallions (1.5 cups) whites & tender green, clean & sliced
1 medium onion
2 lbs small mild turnips (5cups) cleaned &sliced
2 cups potato –peeled & diced
4 cups chicken stock
1.5 teaspoons salt, plus more to taste
1 cup whole milk or half and half
¼ teaspoon ground nutmeg
½ teaspoon ground black pepper
- Melt the butter in a large pot over medium heat. Add leeks, onion and a pinch of salt. Stir to coat. Cook, stirring occasionally, until softened, about 8minutes. Add turnips, potato, stock and salt. Bring to a boil, reduce the heat and partially cover the pot and simmer until vegetables are completely tender, about 25 mins.
- Puree in a blender working in batches (or using an immersion blender) and return to the pot. Stir in the milk and heat through. Season with nutmeg, pepper and salt as needed.
- To serve ladle into bowls. Top with 3 tablespoons of smoked trout butter and serve immediately.
- You can make the soup one day ahead; cool, cover and refrigerate. Stir well and check seasoning when you reheat.
Smoked Trout Butter
Makes 1 ½ cups.
1 stick butter
¼ Cup finely chopped bacon ends
¾ cup (3oz) hot smoked trout crumbled
2 tablespoons fresh dill
- Beat butter in a medium bowl with a wooden spoon until smooth. Fold in bacon, trout, dill. Wrap well and chill until firm. Butter can be made up to 4 days ahead.
- Store covered and refrigerated.
Sauteed Bok Choy
Makes 4 to 6 servings
2 garlic cloves, thinly sliced
1 large shallot, finely chopped
1 (2-inch) piece of ginger, peeled and finely chopped
2 tablespoons rice vinegar
1/4 cup Chinese rice wine (preferably Shaoxing), mirin, or medium-dry Sherry
1 tablespoon toasted sesame oil
2 tablespoons black sesame seeds
Pinch of crushed red pepper flakes
2 teaspoons peanut or other vegetable oil
1 1/4 pounds bok choy or other similar greens
- Whisk together the garlic, shallot, ginger, vinegar, rice wine, sesame oil, sesame seeds, and pepper flakes in a small bowl.
- Heat the peanut oil in a large, heavy skillet over high heat. Add the bok choy and stir to coat. Cook, tossing with tongs, until the leaves begin to wilt, about 1 minute. Add the garlic mixture and continue cooking and tossing until the stems are crisp-tender, about 2 minutes more.
- Serve hot.
