In Maine the dining scene is always on the move, particularly in Portland. Much anticipated is the opening of Vinland, Maine’s first “100% local food, zero waste, fine dining restaurant.”
Teacher, turned Chef, David Levi is at the helm and word is out it will be well worth the wait. Chef Levi, a true forager, has gained some of his culinary expertise and knowledge rubbing elbows with the chefs at Noma, in Copenhagen and Faviken Magasinet, in Sweden.
He believes strongly in encompassing a wide variety of regional cuisines native to the area and has taught numerous cooking classes celebrating this concept.
This Turnip Soup with Yogurt recipe proves to be a delicious, yet simple work of art. Boston Globe Correspondent, Jonathan Levitt took this beautiful photograph.
Adapted from David Levi
Turnip Soup with Yogurt
- 1 tablespoon tablespoon butter
- 1 onion, chopped
- 10 10 medium-size hakurei turnips (or other sweet, mild turnips) (cut into quarters)
- 2 cups plain yogurt (not nonfat)
- 1 cup heavy cream
- 1/4 cup of water
- Salt to Taste
- Fresh or fermented vegetables, thinly sliced (for garnish)
- 1 jalapeno pepper, cored and sliced (for garnish)
- Fresh herbs or flowers (for garnish)
|1||1. In a large flameproof casserole over medium heat, melt the butter. Add the onion, and cook, stirring often, for 10 minutes or until it softens.|
|2||2. Add the turnips and stir well. Cover the pan and cook for 15 minutes or until the turnips are translucent, but are still somewhat firm.|
|3||3. In a blender, puree the turnips with the yogurt, cream, water, and salt. Reheat until warm. Ladle into bowls and garnish with vegetables, jalapeno, and herbs or flowers.|