CookEat Recipe
Tomato Turnip Purée
A smooth turnip and potato soup made with white veal broth and strained tomato sauce.
Method
Steps
Step 1
For the tomato sauce, dice the four ounces lean raw ham, slice two carrots and two onions, and chop one leek, two parsley branches, one celery branch, one green pepper and one garlic clove. Melt two ounces butter in a large saucepan. Add the ham and these vegetables with two cloves, one teaspoon whole peppercorns, half a bay-leaf sprig, half a thyme sprig, one tablespoon salt and one light tablespoon icing sugar. Cook over brisk heat for about twelve minutes, stirring, until lightly browned.
Step 2
Stir the four tablespoons flour into the sauce pan and cook for five minutes. Add the two quarts fresh ripe red tomatoes cut into quarters and one quart cold water. Mix, cover and simmer very gently for one and a half hours, stirring occasionally. The diced ham must be thoroughly cooked; check that its centre reaches 70°C for two minutes.
Step 3
Press the sauce through a sieve and then strain through clean food-safe cheesecloth. Measure the actual finished sauce portion needed below and keep it hot for immediate use. Divide the unused sauce into small shallow containers, cool rapidly and refrigerate at 40°F or colder within two hours; freeze for longer storage.
Step 4
For the white broth, put the three pounds raw veal bones into a stockpot with the five gallons cold water, using equipment with room for the full batch and safe headspace. Bring to a boil and skim. Peel four medium carrots, two small turnips and two onions, leaving them whole, and add them with one parsley root, three leeks and two celery stalks. Cover and gently boil for four hours, skimming as needed.
Step 5
Strain the white broth through clean food-safe cheesecloth. Measure one actual quart for this soup and keep it hot. Divide the unused broth into small shallow containers, cool rapidly in an ice or cold-water bath and refrigerate at 40°F or colder within two hours; freeze for longer storage. Bring chilled broth back to a boil before use.
Step 6
Peel and finely slice the remaining eight medium white turnips. Cook them gently in the remaining one ounce butter for fifteen minutes, stirring occasionally. Peel the separate two raw potatoes and cut them into small pieces; finely slice the remaining two onions and add both to the turnips.
Step 7
Tie the remaining two parsley branches, one chervil branch, one whole bay leaf, the remaining one thyme sprig and two cloves in a removable food-safe bundle. Add it with the measured one quart white broth, the separate two quarts water, two teaspoons salt and two teaspoons pepper. Stir until boiling, then gently boil for one and a half hours until the vegetables are tender.
Step 8
Remove the herb bundle. Press the soup through a sieve into a clean basin, then through a conical fine strainer into a saucepan. Bring to a boil, add one actual pint of the finished tomato sauce, mix well and boil for ten minutes. Serve hot.
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