Turnip Soup with Yogurt, Compliments of Vinland’s Chef David Levi

Turnip Soup with Yogurt

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

Meal type Turnip
Season Fall, Winter

Ingredients

  • 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)

Directions

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.  
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