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Turnip Veloute with Pistachios, Lemon, and Parsley

Turnip Veloute with Pistachios, Lemon, and Parsley

Turnip Veloute with Pistachios, Lemon, and Parsley

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Do you have any favorite cookbooks that inspire you again and again, the photos, the stories, the use of certain ingredients, recipes whose mere perusing makes you sigh in a quiet comforting sort of way?

Many times I’ll never even make a specific dish from among these much loved cookbooks but just slowly turning the pages lends a sort of calm breathing in the possibilities.

On occasion a fabulous dish will catch my eye upon which I’ll stand up carefully close the books cover, and gleefully think to myself. I’m going to make that!

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Often times, the ‘that’s it’ barely resembles the initial inspiration of the recipe, but in the case of a recent dinner party with the exception of some adaptation well, maybe some big omission the overall soup served exquisitely as a second course to the meal.

The creamy, velvety, Turnip Veloute, (an accent over the e) with Pistachio, Lemon and Parsley goes by a slightly different name in the cookbook, Fresh From The Market, Seasonal Cooking with Laurent Tourondel and Charlotte March.

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Though I do not speak French, I do have a basic understanding on the terminology of many foods and dishes in French cuisine.

Precise pronunciations, I leave to my next door neighbor, who is from France.

The word Veloute loosely means velvety, a velvety sauce, or soup. There are some specific veloute sauces and soups prepared with their own specific names, cooked with broths, then combined with perhaps a roux, and, or, combined with cream and egg yolks, though each ultimately produce velvety, creamy finishes.

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Delicate flavors. Velvety perfection. 

Voile, turnips, leeks, onions, celery, carrots, butter, broth, salt and pepper. A silky, velvety smooth, Turnip Veloute with Pistachios, Lemon, and Parsley drizzles each bowl to a luscious finale.

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