| CURRIED TURNIP AND COLLARD SOUP |
Recipe provided by Chef Jason Osbourne of the Charlotte Technical
Center Culinary Arts
4 TBSP Olive Oil
½ TBSP Ginger, Fresh, Minced
½ TBSP Garlic, Fresh Minced
1 ea Jalapeno, Fresh, Minced
½ Cup Worden Farms Yellow Onions, Fresh Minced
1 Cup Worden Farms Turnip, White, Small dice
2 Cups (Packed) Worden Farms Collard, Fresh, Large Dice
2 Tsp Curry Powder
1 Tsp Tumeric
2 Tsp Paprika
1 Quart Chicken Stock or Vegetable Stock
2 oz Roux
1 Cup Heavy Cream
½ each Lime, Juice, Fresh
1 ½ Tsp. Sugar, Brown
1 Tsp. Fish Sauce (optional)
To taste Salt & pepper
2 TBSP Cilantro, Chopped
Prepare all ingredients.
In a soup pot heat Olive Oil; add Onions, Garlic, Jalapeno and Ginger.
Cook 1 Minute. Add Turnips and Collards, cook and additional 2 minutes.
Add Spices to the vegetables and cook 3 minutes on low heat.
Add stock and simmer for 30 minutes. Begin to season the soup.
Add Roux and whisk until smooth. Add Heavy Cream, bring to a simmer
for 10 Minutes; Add Remaining Ingredients.
Adjust Seasoning as desired.
Center Culinary Arts
4 TBSP Olive Oil
½ TBSP Ginger, Fresh, Minced
½ TBSP Garlic, Fresh Minced
1 ea Jalapeno, Fresh, Minced
½ Cup Worden Farms Yellow Onions, Fresh Minced
1 Cup Worden Farms Turnip, White, Small dice
2 Cups (Packed) Worden Farms Collard, Fresh, Large Dice
2 Tsp Curry Powder
1 Tsp Tumeric
2 Tsp Paprika
1 Quart Chicken Stock or Vegetable Stock
2 oz Roux
1 Cup Heavy Cream
½ each Lime, Juice, Fresh
1 ½ Tsp. Sugar, Brown
1 Tsp. Fish Sauce (optional)
To taste Salt & pepper
2 TBSP Cilantro, Chopped
Prepare all ingredients.
In a soup pot heat Olive Oil; add Onions, Garlic, Jalapeno and Ginger.
Cook 1 Minute. Add Turnips and Collards, cook and additional 2 minutes.
Add Spices to the vegetables and cook 3 minutes on low heat.
Add stock and simmer for 30 minutes. Begin to season the soup.
Add Roux and whisk until smooth. Add Heavy Cream, bring to a simmer
for 10 Minutes; Add Remaining Ingredients.
Adjust Seasoning as desired.
