Young turnips with their greens are in the markets in spring and fall. The two together make a delicious soup or side dish.

　　

Ingredients

makes 2 quarts 4 to 6 servings

　　2 bunches of young turnips with greens

　　3 tablespoons butter or olive oil

　　1 onion, sliced thin

　　1 bay leaf

　　2 thyme sprigs

　　Salt

　　6 cups chicken broth

　　

Step 1

Remove the greens from: 2 bunches of young turnips with greens.

　　

Step 2

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

　　

Step 3

Trim the roots from the turnips. If needed peel the turnips (taste one to judge if the skins are tough), and slice thin.

　　

Step 4

Warm in a heavy pot over medium heat: 3 tablespoons butter or olive oil.

　　

Step 5

Add: 1 onion, sliced thin.

　　

Step 6

Cook until soft, about 12 minutes. Add the sliced turnips with: 1 bay leaf, 2 thyme sprigs, Salt.

　　

Step 7

Cook for 5 minutes or so, stirring occasionally. Cover with: 6 cups chicken broth.

　　

Step 8

Bring to a boil, then turn the soup down to a simmer and cook for 10 minutes. Add the turnip greens and cook for another 10 minutes or until the greens are tender. Taste for salt and add more as needed.

　　

Variations

Step 9

Add a small piece of prosciutto or smoked bacon with the sliced turnips and herbs.

　　

Step 10

Garnish the soup with grated Parmesan.

　　

Step 11

Cook the soup in water instead of broth and stir in a couple tablespoons of butter or olive oil at the end for richness.

　　The Art of Simple Food