Five Spice Turnip Soup Recipes

CREAMY TURNIP WITH PAPRIKA SOUP

Steps:

• Heat oil over medium-high heat in a large, deep saute pan until shimmering.
• Add turnips, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
• Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
• Add paprika, thyme and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
• Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until turnips are tender, about 10 minutes.
• Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
• Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

FIVE-SPICE BEET SOUP

Steps:

• Place beet wedges in 4-cup glass measuring cup. Add 2 cups broth; cover with paper plate and microwave on high until tender, about 15 minutes.
• Meanwhile, heat oil in heavy medium saucepan over medium heat. Add onion and chopped celery stalk; cover and cook until almost tender and translucent, stirring often, about 12 minutes.
• Add beet mixture and 1 cup broth to onion mixture; cover and simmer 4 minutes. Mix in ginger and 1/4 teaspoon five-spice powder. Transfer to blender; cover and puree. Season soup to taste with salt, pepper, and additional five-spice powder, if desired; rewarm if necessary. Ladle soup into 4 bowls. Top with dollops of sour cream and sliced celery leaves.
• *A spice blend available in the spice section of most supermarkets.

FIVE-SPICE CHICKEN NOODLE SOUP

Steps:

• In a large saucepan combine water, chicken broth, green onions, soy sauce, garlic, five-spice powder, and ginger; bring to boiling.
• Stir in bok choy, sweet pepper strips, and noodles; return to boiling, reduce heat; boil gently, uncovered, 3 to 5 minutes or until noodles are tender,.
• Stir in chicken, heat through and Serve.

CHINESE FIVE SPICE

Steps:

• In a spice grinder or with a mortar and pestle, combine all ingredients (in batches if necessary); grind until mixture becomes a fine powder. Store in an airtight container for up to 6 months.

FIVE SPICE TURNIP SOUP

Steps:

• Preheat oven to 400 degrees F. Cut the turnips from the greens and trim each end. Toss with 1 Tbsp EVOO, 2-3 sprigs of fresh thyme and 1/2 tsp salt in a large bowl. Spread out in a single layer onto a baking sheet and roast for 20 minutes, turning over at the 10-minute mark, and remove to cool. Meanwhile in a soup pot, heat leeks, garlic, remaining 1/2 tsp salt, 1/8 tsp Chinese Five Spice Powder and butter over medium-low heat. Stir every few minutes and make sure the leeks get no brown on them. Cook down until turnips are ready, about 15-20 minutes total. When turnips are done, discard the thyme sprigs and add them to the leeks. Add the potatoes, stock and half-and-half as well. Bring to a boil over medium-high heat, then turn to medium-low and simmer 20 minutes until the potatoes are very soft. Meanwhile, remove the stems from the turnip greens and chop coarsely. In a skillet over medium heat, add remaining 1/2 Tbsp EVOO. When the EVOO is hot, add greens, 1/2 tsp chopped thyme and a pinch of Chinese Five Spice Powder. Cook the greens down until tender and remove from the heat. Remove the soup from the heat and puree in batches in a blender or food processing until very smooth. BE CAREFUL WITH HOT LIQUIDS! Strain through a colander or chinoise and add the vinegar. Adjust any seasonings and serve hot with a portion of greens on top.