How Do You Make Dutch Turnip Soup With Smoked Bacon And Chervil?
Dutch turnip soup with smoked bacon and chervil is a dish that can be found boiling in large pots on the stoves of home kitchens and neighborhood restaurants on almost any day of the week in the Netherlands. Using common Dutch ingredients such as lamb shin, turnips and chervil, Dutch chefs have created a soup dish that is rich in flavor and wholly satisfying on a cool fall or winter afternoon, especially when served with a loaf of sliced crusty French or whole wheat bread and butter, Belgian endive salad and a glass of crisp dry white wine. Place the lamb, rosemary, bay leaves and extra-virgin olive oil in a large saucepan and add 6 1/2 cups hot water. Bring to a boil and reduce heat to low. Simmer for 3 to 3 1/2 hours. Remove the fresh rosemary and bay leaves from the saucepan and discard. Add the cubed turnips, diced carrots and potatoes to the pan. Cover and simmer over medium heat for 15-18 minutes or until the vegetables are tender but not mushy. Fry the smoked bacon in a dry pan
