Turnip and Turnip Greens Soup

October 21, 2007

Adapted from Alice Waters’ The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution. The peak season for fresh, farm market turnips is from October – February. The small, young turnips called for in this recipe have a delicate, slightly sweet taste, as do their greens (which are rich in Vitamins A & C, riboflavin, calcium, and iron). We love this shot from the farmer’s market. Look close for another good idea. The small sign reads “Try Dan’s recipe: roast turnips, stir in greens at the end, salt, pepper and lemon, mmm.”

Serve 4-6

2 bunches young turnips with greens, rinsed clean
3 Tbls. olive oil and/or butter
1 onion, thinly sliced
2-3 pieces uncooked bacon, chopped
1 bay leaf
2 fresh thyme sprigs, or 1/2 tsp dried thyme
Kosher or sea salt
6 c. chicken broth, homemade or prepared
Parmigiano-reggiano, optional

Remove greens from turnips. Trim and discard woody stems. Wash and drain greens and cut them into 1/2-inch strips.

Trim and discard roots from turnips. Slice thinly.

In a heavy pot, heat olive oil (or butter, or a combination of the two) over a medium heat. Add onion and cook until softened. Add sliced turnips, bacon pieces, bay leaf, thyme, and salt. Cook for 5-6 minutes, stirring occasionally.

Add chicken broth. Bring to a boil, then turn soup down to a simmer and cook for 10 minutes. Add greens and cook for another 10 minutes. Taste and adjust seasonings, if needed. Serve with grated parmigiano reggiano, if desired.

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