Turnip Cream Soup with Rosemary and Honey (Irish)

Honey was an important food for the ancient Irish, used as a sweetener but also to flavour savoury dishes, and as the raw material for mead. Later, on the grand Anglo-Irish estates, the beekeeper was a servant of particularly high status. At the superb Rathmullan House in Rathmullan, County Donegal, near Lough Swilly in the far northern reaches of Ireland, Chef Ian Orr makes this soup with heather-scented honey from nearby Glenvar. As usual in Ireland, "turnip" means rutabaga, though white turnips may be used in this dish, too.

½ cup butter (125 g)
2 large rutabagas or 5-6 white turnips, chopped (2½-3 lb/1-1.5 kg)
2 cups chicken stock (475 mL)
4 sprigs fresh rosemary or parsley, chopped
¾ cup heavy cream (175 mL)
sea salt
black pepper, freshly ground
½ cup heather or other honey (120 mL)

Garnish:
croutons
heavy cream

Melt the butter in a large pot over medium Low heat, then add the rutabagas or turnips.

Cook for 10 minutes, stirring occasionally, then add the chicken stock. Raise the heat to high and bring to a boil. Reduce the heat to medium-high and cook for 20-30 minutes or until the rutabagas or turnips are very soft.

Remove the soup from the heat and allow to cool slightly. Working in batches, purée in a food processor or blender, transferring to a bowl as each batch is done. Wipe out the pot and return the soup to it, diluting it with a bit more chicken stock if it's too thick.

Bring the soup to a boil, then reduce the heat to low, stir in the cream, and season to taste with salt and pepper. Divide the soup evenly between 6-8 warm bowls or soup plates and drizzle honey into each bowl.

Makes 6-8 servings.