When Farmer John was recovering from his hip surgery, it was impossible to keep up with all of the chores on the farm. We decided to whip up a special soup to get him back in the saddle (or up on the tractor)—and use some of the things we had left in the root cellar.
Turnip soup is known to stimulate the appetite, and studies have shown that chicken soup can help speed up the recovery process. Why not blend the two? With a little garlic and onions thrown in for their natural anti-microbial powers, this delicious soup will have you feeling better even if you’re not under-the-weather.
1 pound chicken parts
1 whole chicken, thoroughly rinsed
1 carrot, cut into 1 inch pieces
1 parsnip, cut into 1 inch pieces
2 stalks celery, including leafy tops, cut into 3-inch pieces
2 cloves of garlic, peeled
1 large whole onion, unpeeled (find one with a firm, golden-brown peel)
4 Tablespoons butter
2 Tablespoon olive oil
2 pounds of turnips, peeled and cut into a 1/2-inch dice
1/2 cup rice, arborio
1 teaspoon of whole peppercorns
1 bunch of dill, cleaned and tied with a string
salt and pepper
1. Pour 12 cups of cold water into a large stockpot, and throw in the chicken parts, onion, garlic, carrots, parsnip, and celery. Bring to a boil. While water is heating, rub the inside of the whole chicken with salt.
2. Add the chicken to the pot, cover, reduce heat, and simmer for 30 minutes. Test chicken with a fork to see if it’s tender and fully cooked. If so, remove chicken parts, take meat off of bone, leave meat on separate platter, and return bones to pot.
3. Add salt, and pepper. Let soup simmer for 1 hour and 15 minutes.
4. When chicken cools, remove skin and bones and cut into bite-sized pieces. Set aside.
5. Strain the soup, and discard everything solid
6. Melt the butter and oil in a large saucepan and bring to a froth. Toss in the turnips and saute til brown but still firm, about 3 minutes.
7. Add turnips and chicken pieces to the broth
8. Stir in the rice and cook, covered, over medium heat for about 15 minutes.
9. Drop in the dill for one minute before serving and then remove. Add salt and pepper to taste.
Garnish: minced parsley and 3/4 cup fresh grated parmesan
Get well soon!!