California Farm Turnip Dinner Soup “Freneuse” with Ham
One 1/2 pound chunk of cold smoked ham hock flavors four large soup dinners with its smoked meat flavor, the marrow flavor, the smoked fat flavor and the smoked skin collagen flavor.
Turnips with heavy cream and potato, or, dried peas, dried beans or dried lentils make this a favorite cold weather Ham dinner.
The turnips are made into french culinairy art with this simple french method. The turnip soup even has its own french name ” freneuse”. Absolutely delicious.
California Farm Turnip Dinner Soup “Freneuse” with Ham
One 1/2 pound chunk of cold smoked ham hock flavors four large soup dinners with its smoked meat flavor, the marrow flavor, the smoked fat flavor and the smoked skin collagen flavor.
Turnips with heavy cream and potato, or, dried peas, dried beans or dried lentils make this a favorite cold weather Ham dinner.
The turnips are made into french culinairy art with this simple french method. The turnip soup even has its own french name ” freneuse”. Absolutely delicious.
Cooking Instructions
- 1
Step 1. Each smoked hamhock tastes different. Take time to simmer your smoked ham hock in 4 cups of water with the laurel leaves and the garlic till the meat falls off the bone, that is when the collagen from the smoked skin releases its flavor, about 1 hour, and gives the broth its fullness. Condense to two cups of broth. Taste. Remove garlic cloves and laurel leaves.
- 2
Step 2. Make a french turnip freneuse. Slice the turnips and potatoes, boil in water with chicken bouillion and spices till they release their fragrance, about an hour, stir in the heavy cream and the leftover broth from the ham, remove bay leaves, then puree in food processor and simmer till soft as velvet. It is like a white velvet cream puree.
- 3
Step 3. Chop the meat, remove the bones. Based on the strength of your ham hock broth, add one or two cups of turnip and potato freneuse to the ham and broth, taste, add pepper, or add one cup of dry beans, peas, or lentils; chopped celery, onion, or leek and carrots to the ham and broth. Bring to boil, then simmer till you smell the vegetables. Test beans if done. For the green vegetable versions:
- 4
Dont overcook your turnips, potatoes, beans, peas or lentils, so they keep their fresh flavors. Cook in steps.
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