We pressure cook turnips in lychee juice and then puree them to make a 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 an acidic crunch to the soup. To serve alongside 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, but in their own way, they seemingly go together.
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