How do you turn an entire crate of leftover farmer's market veggies into a meal? That's what I was wondering as I peered into our 120 quart ice chest in the back of our truck after market. We had already donated tons of food to Veggie Rescue, but I was determined to put some to use for a healthy, 100% farm sourced meal. Loads of greens would make for an easy salad. But what to do with all the leftover chard and turnips? I wouldn't say I'm experienced by any means in cooking with turnips. And chard stalks are not the farm favorite around here, despite the tubs of chard stalk hummus that we go through. But chard stalks can be cooked down and mended with flavor of onions and garlic; and turnips are a healthy and flavorful substitute for potatoes. It's simple, but even my veggie-growing, soup-sneering husband was a fan. Boom! Not to mention, its a one-pot soup!
1 tablespoon butter
1/2 white onion, chopped
1 tablespoon chopped garlic
1/2 tablespoon pink Himalayan or other natural salts
1 teaspoon fresh ground black pepper
6 large chard stalks, chopped (greens removed)
6 Hakurei turnips, chopped (greens removed)
1 quart chicken broth
1/2 cup heavy cream
1/4 cup pepitas for garnish
In a large pot, melt butter over medium-low heat. Add chopped onions, garlic, salt and pepper and cook until onions are translucent, or about 5 minutes.
Add chard stalks and saute, stirring frequently, about 5 minutes.
Add turnips, turn heat up to medium, and stir while slowly adding in broth.
Allow soup to come to a boil then turn down to simmer. Cook approximately 25 minutes, or until turnips are soft.
Turn off the burner, and remove the pot from the stove.
Using an immersion blender or food processor, puree the soup until no large chunks remain.
Stir in heavy cream at the end.
Serve warm, garnished with a pinch of pepitas and fennel fronds (optional).