Photo: Brent Ridge
Brent Ridge and Josh Kilmer-Purcell are the farmers and innovators behind Beekman 1802, a 200-year-old estate and farm in upstate New York. We'll be running recipes, photos and tales from the farm as their crops come into season.
Flu and cold season is at its peak, so on the farm we whip up a special soup using some of the vegetables we have 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.
Get Well Soup
1 lb. 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
1 large whole onion, unpeeled (choose one with a firm, golden-brown peel)
4 tablespoons butter
2 tablespoon olive oil
2 lbs. turnips, peeled and diced into 1/2-inch pieces
1/2 cup Arborio rice
1 teaspoon whole peppercorns
1 bunch of dill, cleaned and tied with a string
Salt and pepper
Freshly grated Parmesan, to taste
Parsley, minced, to taste
1. Pour 12 cups of cold water into a large stockpot and add chicken parts, carrot 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; then remove it from the pot, and set aside on a large platter. Leave chicken parts in the pot.
3. Add onion, 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. Add the turnips and saute until 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 1 minute before serving and then remove. Add peppercorns and salt and pepper to taste. Garnish with minced parsley and freshly grated Parmesan.