Turnip Soup with Turnip Greens


1½ pounds small turnips (1-2 inches across)
1 medium onion or 2-3 leeks (white and pale green part)
5 tablespoons unsalted butter
6 sprigs fresh thyme
4 cups whole milk
4 cups turnip greens, washed and dried


Peel turnips and cut in ¼ inch slices. Put in boiling salted water. Cover and cook for 1 minute. Drain.

Put 3 tablespoons of butter in pot with ½ cup water and melt butter. Add onions, blanched turnips, thyme and 1 teaspoon salt. Cover and cook over medium-low heat for 5 minutes. Then slowly add the milk being careful to heat and not boil the milk. Cook and stir a bit until turnips are tender, about 1-2 minutes.

Cool and puree in blender, being careful with hot liquid. Salt and pepper to taste, and thin with milk or water if necessary.

To prepare greens, heat butter in pan. Add turnip greens and cook over medium heat 5-10 minutes or until tender, soft, and wilted. Reduce heat to low, cooking greens until crisp 5-10 minutes more. Remove and rough chop for garnish.

From: Don
Serves: 4

Ingredients: butter, milk, onions or leeks, salt, thyme, turnip greens, turnips

User Rating:

Share This: Email    Print