Читать книгу Freedom Fries and Cafe Creme - Jocelyne Rapinac - Страница 8

1 tbsp butter

1 tsp sugar

4 turnips, peeled and cubed

2 ripe pears, peeled and cubed

4 cups (1 litre) hot chicken stock

sea salt, ground black pepper and grated nutmeg

1 cup (250ml) milk

½ cup (125ml) whipped cream (optional)

chopped fresh dill, to serve

1. Heat the butter in a large saucepan. Add the sugar and turnips and sauté until golden. Add the pears and sauté for a further 2–3 mins. Add the chicken stock, bring to the boil and simmer for 10–12 mins, until the pears and turnips are tender. Add salt, pepper and nutmeg, to taste. Allow to cool slightly.

2. Transfer to a blender or use a stick blender to blend until smooth while gradually adding the milk. Reheat gently, then divide between four bowls and top with a spoonful of whipped cream, if desired. Sprinkle with fresh dill, grated nutmeg and black pepper.