{"id":32860,"date":"2018-01-09T10:30:48","date_gmt":"2018-01-09T15:30:48","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=32860"},"modified":"2018-01-03T17:23:30","modified_gmt":"2018-01-03T22:23:30","slug":"planet-cheese-wheres-soup","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/planet-cheese-wheres-soup\/","title":{"rendered":"Planet Cheese: Where&#8217;s The Soup?"},"content":{"rendered":"<div id=\"yui_3_17_2_1_1515010439211_234\" class=\"body entry-content\">\n<div id=\"item-5a48130ee2c483236cda73a2\" class=\"sqs-layout sqs-grid-12 columns-12\" data-layout-label=\"Post Body\" data-type=\"item\" data-updated-on=\"1514673762674\">\n<div id=\"yui_3_17_2_1_1515010439211_233\" class=\"row sqs-row\">\n<div id=\"yui_3_17_2_1_1515010439211_232\" class=\"col sqs-col-12 span-12\">\n<div id=\"block-3216c5495d33acdd3501\" class=\"sqs-block html-block sqs-block-html\" data-block-type=\"2\">\n<div id=\"yui_3_17_2_1_1515010439211_882\" class=\"sqs-block-content\"><img fetchpriority=\"high\" decoding=\"async\" class=\"size-full wp-image-26049 aligncenter\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/03\/PlanetCheese_logo.jpg\" alt=\"Planet Cheese Logo - DCF\" width=\"750\" height=\"149\" srcset=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/03\/PlanetCheese_logo.jpg 750w, https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/03\/PlanetCheese_logo-300x60.jpg 300w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><br \/>\n<a href=\"http:\/\/www.janetfletcher.com\/blog-summary\/\" rel=\"noopener noreferrer\"><strong>Planet Cheese<\/strong><\/a><em> is a weekly blog devoted to everything cheese: products, people, places, news, and views. James Beard Award-winning journalist Janet Fletcher writes <\/em>Planet Cheese<em> from her home in Napa Valley. Janet is the author of <\/em>Cheese &amp; Wine<em>, <\/em>Cheese &amp; Beer<em>, and <\/em>The Cheese Course<em> and an occasional contributor to <\/em><a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/\"><strong>culture<\/strong><\/a><em>. Visit <\/em><a href=\"http:\/\/www.janetfletcher.com\/newslettersignup\/\" rel=\"noopener noreferrer\">janetfletcher.com<\/a><em> to sign up for <\/em>Planet Cheese<em> and view Janet\u2019s current schedule of cheese appreciation classes.<\/em><\/p>\n<hr>\n<p id=\"yui_3_17_2_1_1515010439211_881\"><span class=\"wpsdc-drop-cap\">I<\/span> can hardly complain&nbsp;about the cold weather in Napa Valley. But still, my calendar says soup. Mushroom soup, minestrone, puree of everything-in-the-vegetable-bin soup. If it\u2019s chilly where you are, make soup (the Turnip and Turnip Greens Soup below is a favorite), and then bake up some flaky, tender Cheddar Chive Scones to go with it. Thirty minutes for the scones, start to finish.&nbsp;<\/p>\n<p>I used&nbsp;<a href=\"http:\/\/www.graftonvillagecheese.com\/our-cheese\/\">Grafton Village 2-Year-Cheddar<\/a>&nbsp;but use any affordable Cheddar you like. A firm alpine-style cheese like Comt\u00e9 or Gruy\u00e8re would work, too. No need to get fancy.&nbsp;<\/p>\n<p>Avid bakers may recognize this recipe as similar to the cream biscuits in&nbsp;<em>The Breakfast Book<\/em>&nbsp;by Marion Cunningham. Marion was famous for those biscuits, which she attributed to James Beard. I don\u2019t dip them in melted butter before baking as she suggests, but they are still awesome. Don\u2019t flinch at all the cream. You\u2019re only going to eat one, right? Or if you\u2019re just having a salad for dinner, take two.&nbsp;<\/p>\n<h2>Flaky Cheddar Chive Scones<\/h2>\n<ul>\n<li>2 cups all-purpose flour<\/li>\n<li>1 tablespoon baking powder<\/li>\n<li>\u00bd teaspoon kosher or sea salt<\/li>\n<li>2 packed tablespoons thinly sliced chives<\/li>\n<li>1 cup coarsely grated Cheddar, chilled<\/li>\n<li>Approximately 1-1\/3 cups heavy cream, chilled<\/li>\n<li>2 tablespoons unsalted butter, melted<\/li>\n<\/ul>\n<p><strong>Makes 12<\/strong><\/p>\n<p>Preheat the oven to 425\u00b0F. Line a heavy baking sheet with a silicone mat if you have one, or with parchment paper.&nbsp;<\/p>\n<p>In a large bowl, whisk together the flour, baking powder, salt and chives. Add the Cheddar and toss with a fork until well blended. Add the cream gradually, tossing with a fork until all the floury bits are coated. Use a dough scraper or spatula to scrape the sides and bottom of the bowl. With the dough still in the bowl, gather it and knead it gently, just enough to form a cohesive mass.&nbsp;<\/p>\n<p>Turn the dough out on the prepared baking sheet and pat and prod it into a \u00be-inch-thick rectangle. The thickness is important but the other dimensions don\u2019t matter. Try not to work the dough or add additional flour.&nbsp;<\/p>\n<p>With a sharp knife, cut the rectangle into 12 scones. Separate them on the baking sheet. With a pastry brush, baste the tops with melted butter.&nbsp;<\/p>\n<p id=\"yui_3_17_2_1_1515010439211_895\">Bake until nicely browned and well risen\u201418 to 20 minutes. Serve hot.<\/p>\n<h3>Turnip and Turnip Greens Soup<\/h3>\n<\/div>\n<\/div>\n<div id=\"block-yui_3_17_2_1_1514672875525_54915\" class=\"sqs-block image-block sqs-block-image sqs-col-6 span-6 float float-right sqs-text-ready\" data-block-type=\"5\">\n<div id=\"yui_3_17_2_1_1515010439211_231\" class=\"sqs-block-content\">\n<div id=\"yui_3_17_2_1_1515010439211_230\" class=\"image-block-outer-wrapper layout-caption-hidden design-layout-inline sqs-narrow-width\">\n<div id=\"yui_3_17_2_1_1515010439211_229\" class=\"intrinsic\">\n<div id=\"yui_3_17_2_1_1515010439211_228\" class=\"image-block-wrapper has-aspect-ratio\" data-description=\"\"><img decoding=\"async\" class=\"thumb-image loaded\" src=\"https:\/\/static1.squarespace.com\/static\/54052b85e4b079634baf3bbf\/t\/5a4818a30d92977993f371f7\/1514685120607\/PC-85+9.jpg?format=750w\" alt=\"PC-85 9.jpg\" data-src=\"https:\/\/static1.squarespace.com\/static\/54052b85e4b079634baf3bbf\/t\/5a4818a30d92977993f371f7\/1514685120607\/PC-85+9.jpg\" data-image=\"https:\/\/static1.squarespace.com\/static\/54052b85e4b079634baf3bbf\/t\/5a4818a30d92977993f371f7\/1514685120607\/PC-85+9.jpg\" data-image-dimensions=\"600x562\" data-image-focal-point=\"0.5,0.5\" data-load=\"false\" data-image-id=\"5a4818a30d92977993f371f7\" data-type=\"image\" data-position-mode=\"standard\" data-image-resolution=\"750w\"><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div id=\"block-yui_3_17_2_12_1514672875525_11729\" class=\"sqs-block html-block sqs-block-html\" data-block-type=\"2\">\n<div id=\"yui_3_17_2_1_1515010439211_907\" class=\"sqs-block-content\">\n<p><strong id=\"yui_3_17_2_1_1515010439211_905\">Serves 6<\/strong><\/p>\n<p>At my local supermarket, the turnips are always neatly scrubbed, trimmed and displayed, but the corresponding turnip greens are nowhere to be found. I suspect they are removed, either by the packer or by the store, because they have passed their prime. At the farmers\u2019 market, you are more likely to find the turnips attached to their greens. The sprightly greens are your guarantee that the roots were recently harvested. Besides their role as a freshness indicator, they make a nutritious soup when pureed with the cooked roots and a little rice for body. This recipe was inspired by one from Chez Panisse that appeared in&nbsp;<em>Food &amp; Wine&nbsp;<\/em>magazine. From&nbsp;<em><a href=\"http:\/\/www.janetfletcher.com\/shop\/fresh-from-the-farmers-market-1995\" target=\"_blank\" rel=\"noopener\">Fresh from the Farmers\u2019 Market<\/a>.<\/em><\/p>\n<ul>\n<li>2 tablespoons unsalted butter, plus more for garnish<\/li>\n<li>1 medium yellow onion, finely chopped<\/li>\n<li>2 cloves garlic, minced<\/li>\n<li>1-1\/2 pounds turnips, peeled and diced<\/li>\n<li>1\/2 cup arborio rice<\/li>\n<li>Salt and freshly ground black pepper<\/li>\n<li>6 cups homemade chicken broth or 3 cups canned low-sodium broth mixed with 3 cups water<\/li>\n<li>1\/2 pound turnip green leaves (no stems), sliced into ribbons<\/li>\n<li>1-1\/2 tablespoons chopped fresh dill<\/li>\n<\/ul>\n<p>Melt 2 tablespoons butter in a large pot over moderately low heat. Add the onion and saute until soft, about 10 minutes. Add the garlic and saute 1 minute to release its fragrance. Add the turnips and rice, season with salt and pepper, and stir to coat with the seasonings. Add 3 cups broth, bring to a simmer, then cover and adjust the heat to maintain a gentle simmer. Cook 15 minutes.&nbsp;<\/p>\n<p>Stir in the turnip greens, cover and simmer until the turnips, greens, and rice are soft, about 5 more minutes. Stir in the dill. Transfer to a food processor or blender and blend until smooth, in batches if necessary. Return to the pot and stir in the remaining broth to achieve a soup-like consistency. Taste and adjust the seasoning.<\/p>\n<p>Reheat and serve in warm bowls, garnishing each portion with a thin sliver of butter.<\/p>\n<hr>\n<p><img fetchpriority=\"high\" decoding=\"async\" class=\"size-full wp-image-26049 aligncenter\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/03\/PlanetCheese_logo.jpg\" alt=\"Planet Cheese Logo - DCF\" width=\"750\" height=\"149\" srcset=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/03\/PlanetCheese_logo.jpg 750w, https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/03\/PlanetCheese_logo-300x60.jpg 300w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Janet Fletcher&#8217;s formula to beat the cold: If it\u2019s chilly where you are, make soup and then bake some flaky, tender cheddar scones to go with it. <\/p>\n","protected":false},"author":92,"featured_media":32861,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[10],"tags":[2187,1069,2190,2191,2188,2189],"coauthors":[305],"class_list":["post-32860","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-cheddar-scones","tag-grafton-village","tag-marion-cunningham","tag-turnip-and-turnip-greens-soup","tag-turnip-soup","tag-winter-soups"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v24.4 (Yoast SEO v24.4) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Planet Cheese: Where&#039;s The Soup? 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