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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

Ingredients

  • 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

Directions

  1. Place Turnips in salted boiling water and lower heat to a simmer. Cook until pierced easily with a knife and remove.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Slowly whisk in cream (if using) and gorgonzola until melted. Season with salt and pepper.

To Serve

  1. Put 8 ounces soup into bowl and garnish with cracked black pepper, celery leaf and a small crumble of gorgonzola.
  2. 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.

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Allagash Brewing Company