TURNIP SOUP with TURNIP GREENS
- 1½ lbs. small turnips (1-2”across)
- 1 medium onion or 2-3 leeks (white and pale green part)
- 5 tablespoons unsalted butter
- 6 branches fresh thyme
- 4 cups whole milk
- 4 cups of 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 one 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. Serves 4.
FROM: Don, Friend of Wayward