INGREDIENTS

INSTRUCTIONS

Preheat the oven to 400 degrees F. Melt the butter in a 6-quart stock pot
over medium-high heat. Add the onions and celery. Season with salt and
black pepper, stirring, until the vegetables are soft and lightly golden,
about 8 minutes. Add the bay leaf and garlic, stirring for 2 minutes. Add
the stock and turnips and bring the mixture to a boil. Reduce the heat to
medium and simmer, uncovered, until the turnips are very soft and the
mixture is thick and creamy, about 1 hour. Remove the soup from the heat.
Discard the bay leaf. With a hand-held blender, puree until smooth. Slowly
add the cream. Stir to blend. Reseason the soup. In a small saute pan, over
medium heat, render the ham until crispy. Remove and drain on paper towels.
Set aside. Toss the cornbread with olive oil. Season with salt and pepper.
Place on a baking sheet and toast until golden brown, about 6 to 8 minutes.
To serve, ladle the soup into individual bowls. Garnish the soup with the
crispy ham and croutons.
Yield: 8 servings
Converted by MC_Buster.
Per serving: 1281 Calories (kcal); 72g Total Fat; (53% calories from fat);
25g Protein; 114g Carbohydrate; 206mg Cholesterol; 22117mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 19 Vegetable; 0 Fruit; 13
1/2    Fat; 0 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW EMIC07
Converted by MM_Buster v2.0n.

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