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Turnip, Celery, and Apple Soup with Allagash Four and Gorgonzola Dolce
2006 Winner - Appetizer/Large Snack Category
Recipe by Danielle Rehfeld
Yields 6-8 oz. Servings
- Turnips, 3 small-medium, peeled and cut in 4 pieces
- Yukon Gold potatoes, 2 medium, peeled and cut into 4-6 pieces
- Unsalted butter, ½ stick cubed
- Canola oil, 1 tablespoon
- Spanish onion, 1 medium small dice
- Celery stalk , ½ cut roughly in small pieces, leaves reserved
- Macoun apples (McIntosh or gala is okay), 2 cored and thinly sliced
- Garlic, 2 cloves minced
- Nutmeg, pinch ground
- Bay leaf, 1
- Allagash Four, ½ bottle
- Chicken stock, 1 pint
- Heavy cream, 2 ounces (optional)
- Allagash Four, 2 ounces
- Gorgonzola Dolce, 1 tablespoon plus extra for garnish, keep at room temperature
- Kosher salt to taste
- Black pepper to taste
- Place Turnips in salted boiling water and lower heat to a simmer. Cook until pierced easily with a knife and remove.
- Place potatoes in cold salted water. Bring to boil, reduce to simmer and cook until pierced easily with a knife. Remove from water and cool.
- While Turnips and potatoes are cooking, melt butter and oil. Add onions and celery stalk. Season with salt. Cover and sweat on low heat for 10-15 minutes. Add garlic and nutmeg and cook 2 more minutes, covered.
- Add apples and cook another 5 minutes on medium heat, stirring occasionally. Add cooked Turnips, Allagash, and Chicken Stock to just cover vegetables. Cover and bring to a light boil and lower to simmer. Cook 5 minutes.
- Pick the prettiest celery leaves for garnish and reserve. Chop the remaining leaves. Incorporate celery leaves and cooked potatoes into soup pot. Remove pot from heat.
- Use an immersion blender to break down the vegetables in their own cooking liquid being careful not to splash any of the hot soup. (To use a commercial blender or food processor, puree in batches adding chicken stock as necessary to create a soup-like consistency, beyond that of a vegetable puree.) If using a commercial blender, the product will be velvety and ready to transfer back to the soup pot. Texture should be soupy and when tasted, slightly mealy.
- Pass ¾ of the soup through a sieve into a pot to achieve smoother consistency. Add some or all of remaining ¼ of unstrained soup and return to stove on low heat.
- Slowly whisk in cream (if using) and gorgonzola until melted. Season with salt and pepper.
- Put 8 ounces soup into bowl and garnish with cracked black pepper, celery leaf and a small crumble of gorgonzola.
- Serve with half shot of Allagash on side (about ½ oz-1 oz). Beer should be stirred into soup at the table just before eating.