Creamy Baby Turnip Soup with Smoked Trout Butter

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

  1. 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.
  2. 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.
  3. To serve ladle into bowls. Top with 3 tablespoons of smoked trout butter and serve immediately.
  4. 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

  1. 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.
  2. 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

  1. Whisk together the garlic, shallot, ginger, vinegar, rice wine, sesame oil, sesame seeds, and pepper flakes in a small bowl.
  2. 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.
  3. Serve hot.