Turnip Soup with Greens


1 pound bacon, cut into ½ inch dice
2 cups onion, cut into ½ inch dice
2 cups potatoes, peeled, cut into ½ inch dice
2 cups turnips, peeled, cut into ½ inch dice
4-6 sprigs thyme or 1 bay leaf
1 cup greens, torn
1 cup cream
salt and pepper


In a large sauce pan over medium heat, add bacon. Cover and cook slowly until fat renders, about 4 minutes. Remove from heat and pour off all but 1 tablespoon of fat.

Return pan to medium heat, add onion and cook until translucent, about 4 minutes. Do not brown.

Add potatoes and turnips to cook, stirring for 2 minutes. Add thyme, enough water to cover, bring to a boil, and reduce. Cook at brisk simmer for 15-20 minutes until tender.

Meanwhile, cook torn greens in butter or some of the bacon fat over high heat until wilted. Reduce and cook over medium-low heat for 1-2 minutes. Add greens to soup and simmer for 2-3 minutes. Add cream, salt, and pepper. Remove bay leaf or thyme and serve.

If soup becomes too thick, thin with broth, water or cream.

From: Don
Serves: 4

Ingredients: bacon, cream, onion, potatoes, thyme or bay leaf, turnip greens, turnips

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