Turnip Soup With Turnip Greens
Serves: 5
Carolyne Schoen
1 January 1970
Based on User reviews:
67
Spice
31
Sweetness
62
Sourness
36
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
Directions:
1
Peel the turnips (thickly, if they are large and mature) and slice them into rounds about 1/4 inch thick
2
Bring 3 quarts of water to a boil; then add 2 teaspoons salt and the turnips
3
Cover the pot and cook for 1 minute; then drain
4
Melt 3 tablespoons of the butter in a soup pot with 1/2 cup water
5
Add the leeks, the blanched turnips, the thyme, and 1 teaspoon salt
6
Stew them, covered, over medium-low heat for 5 minutes, and then add the milk
7
Slowly heat it without bringing it to a boil, and cook, stirring occasionally, until the turnips are completely tender
8
Cool the soup briefly; then purée it in a blender
9
If necessary, thin it with additional milk or water
10
Season to taste with salt, if needed, and freshly ground pepper
11
Sort through the turnip greens and remove any that are bruised or especially tough looking, and wash them
12
Melt the remaining 2 tablespoons of butter in a pan, add the turnip greens, and cook them over medium heat until they are tender, about 5 to 10 minutes
13
Season with salt and pepper
14
Remove the cooked greens to a cutting board and chop them, roughly or fine, as you prefer; then add them to the soup and serve
15
Or garnish with fresh chopped thyme
16
Peel the turnips (thickly, if they are large and mature) and slice them into rounds about 1/4 inch thick
17
Bring 3 quarts of water to a boil; then add 2 teaspoons salt and the turnips
18
Cover the pot and cook for 1 minute; then drain
19
Melt 3 tablespoons of the butter in a soup pot with 1/2 cup water
20
Add the leeks, the blanched turnips, the thyme, and 1 teaspoon salt
21
Stew them, covered, over medium-low heat for 5 minutes, and then add the milk
22
Slowly heat it without bringing it to a boil, and cook, stirring occasionally, until the turnips are completely tender
23
Cool the soup briefly; then purée it in a blender
24
If necessary, thin it with additional milk or water
25
Season to taste with salt, if needed, and freshly ground pepper
26
Sort through the turnip greens and remove any that are bruised or especially tough looking, and wash them
27
Melt the remaining 2 tablespoons of butter in a pan, add the turnip greens, and cook them over medium heat until they are tender, about 5 to 10 minutes
28
Season with salt and pepper
29
Remove the cooked greens to a cutting board and chop them, roughly or fine, as you prefer; then add them to the soup and serve
30
Or garnish with fresh chopped thyme