Cleaning House

Saturday marks the second and final of two winter pick ups at my local CSA. I'm using up the remaining vegetables in storage to make room for the new distribution.

Turnip Soup with Gruyere Croutons
Vegetarian Cooking for Everyone, 4-6 servings

4-6 medium turnips
3 small boiling potatoes
2 T butter
2 leeks, white parts only, thinly sliced
1 garlic clove, minced
1/4 cup chopped parsley
1/4 t dried thyme
salt
6 cups water
1/2 c milk
Cheese Croutons

1. Peel turnips and potatoes, quarter, and thinly slice.
2. Melt butter in a soup pot over medium heat. Add turnips, potatoes, leeks, garlic, parsley and thyme. Cook 5 minutes, then add 1 1/2 t salt and water and bring to a boil. Lower the heat and simmer, partially covered, until vegetables are tender, about 25 minutes.
3. Puree 2/3 of the soup mixure. Add milk. If you had greens with the turnips, chop and add in at the end. Serve with cheese croutons.

Although the recipe called for fresh sprigs of thyme, I had to resort to dried. It makes me think ahead to spring and green times when herbs abound. I'm looking at the last of my herb stakes and thinking about about making them again with a few little changes...