We pressure cook turnips in lychee juice and then puree them to make smooth soup base. We also dice some turnips and pickle them in lychee juice that has been acidified with rice vinegar. The pickled turnips add a an acidic crunch to the soup. To serve alongsided the soup we stuff dates with lime zest flavored goat cheese that are then wrapped in pepperoni. A final zesting of a few limes completes the dish. The flavors and combinations may seem non-traditional, and in there own way seemingly go together.
May 26, 2010