Recipe: Root Vegetable Soup with Greens and Pickles

by Tsai

(image: NOLA Locavores)

We love this soup, which uses the most humble of ingredients, and were excited that our guests at the Autumn Harvest Dinner enjoyed this simple and surprising soup as much as we do. We developed this recipe from one we came across in a Boston Globe article a couple years ago, which was itself an adaptation of a John Thorne recipe.

Ingredients: potatoes (skins intact), carrots and carrot tops, turnip greens, butter, chopped scallions, finely chopped garlic, mustard seeds, chopped fresh dill, chopped dill pickles + pickling liquid from the jar, milk, salt and pepper

1. Cover whole potatoes and carrots (chopped into large inch-long sections) with water. Bring to a boil, add torn turnip greens (stems removed) and chopped carrot tops, and cook for 30-35 minutes, or until the potatoes can be easily pierced with a fork.

2. In a soup pot, melt butter over medium heat. Stir in scallions, garlic, and mustard seeds. Cook gently until the garlic is soft and fragrant. Use a large quantity of scallions — the Globe recipe calls for an entire bunch for four servings of soup, along with a clove or two of garlic, and a teaspoon of mustard seeds.

3. Transfer carrots, turnip greens, and carrot tops to the scallion mixture, and remove from heat. Remove potatoes from the other pot. Once the potatoes are cool enough to touch, remove the skins by squeezing the potatoes. Quarter the potatoes and return them to the broth. Sprinkle with dill. With a large spoon, chop and mash the potatoes, but leaving a number of small and medium-sized chunks. The mashed potatoes will thicken the broth.

4. Combine the potato and carrot/scallion mixture. Add the pickles and pickling liquid, using approximately one pickle per person. Bring to a simmer and cook over medium heat for five minutes. Adjust the consistency with pickling liquid, and milk or water. Season with salt and pepper, and garnish with scallions and chopped carrot tops.