Turnip & pecan soup

Turnip & pecan soup

I think if turnips were people, they’d have a good sense of humor. They’d be sweet, but they wouldn’t be universally popular, because that sweetness would be hidden under a fairly sharp sarcastic edge. Now that I’ve personified turnips, I’m going to tell you how I chopped them up and ate them! Mwah ha ha ha!!

It might sound odd, but whenever I feel physically or emotionally low, I start to crave turnips. They’re not a traditionally comforting food, I don’t think, because of their edginess, but they always sound good to me when I’m not feeling well. Usually in soup form. So that’s what I made. This soup is simple but nice. The star of the show is the turnips, but there’s a pleasant nuttiness from the pecans, and a freshness from the parsley. It’s fairly easy to make – it has plenty of flavor without a broth, so you don’t have to take the time to prepare that.

To make it ultimately comforting, you’d serve it with cheese toasts made with sharp cheddar. We had a lot of leftover pizza to get through, so the toasts felt redundant, but I grated some sharp cheddar in mine, and it was very tasty!

Here’s Nina Simone with Nina’s Blues. One of my favorite songs ever. Why? Because it’s a little bit like turnips. Suprisingly comforting. She’s not doing well (she plans to lay her head on a railway track) but in the end she triumphantly declares that the sun will shine in her back door some day. Ba da ba!!
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