WINTER-STORED MACOMBER TURNIP SOUP WITH LOCAL WILDFLOWER HONEY CREAM
By Tim Wiechmann and T.W. Food Restaurant
Makes 8 servings
2 large Macomber turnips (2 pounds each)
2 quarts whole milk
4 ounces butter
6 ounces local wildflower honey
4 ounces heavy cream
Remove the turnips from the storage cellar and wash off the dirt. Peel the large turnips and slice as thinly as possible.
Place the turnip slices in a saucepan with the milk and bring to a boil.
Lower the temperature and simmer, stirring frequently. Cook until the turnips are tender.
Transfer the contents of the saucepan to a blender and purée with butter, salt, pepper and 4 ounces of the honey. Pass through a fine-mesh sieve to create soup.
Whip the cream to soft peaks, then add the remaining 2 ounces of honey.
Ladle the soup into bowls and serve topped by scoops of the honey whipped cream.