Turnip and Turnip Greens Soup
Adapted from The Art of Simple Cooking by Alice Waters
I love the tiny little Tokyo turnips I find at the Farmer’s Market. They have a lovely sweetness to them that pairs well with their subtle spicy bite. I was a bit skeptical about adding the greens, since in the past when I’ve cooked them they can be a bit spicy, but simmering them in the chicken broth took out all of the spice. I highly recommend using butter, not olive oil, since butter and turnips pair so well together. It also gives this humble soup a bit of richness. Overall I loved this soup and will be making it again soon.
Prep Time: 20 minutes
Cook Time: 20 minutes
Makes: 4 servings
2-3 bunches of small turnips with their greens, such as Tokyo turnips
3 tablespoons butter
1 onion, thinly sliced
1 bay leaf
3-4 thyme sprigs
5 cups chicken broth, or vegetable broth
Separate the turnips from the greens, and discard the stems of the greens. Wash the turnips and the greens. Thinly slice the turnips and slice or tear the greens.
Heat the 3 tablespoons butter in a large pot. While the butter is melting thinly slice the onion. Add the sliced onion to the butter and cook for about 10 minutes until soft and translucent.
Now add the sliced turnips to the pot. Also add the bay leaf, the 4 thyme sprigs, and about ½ teaspoons of sea salt. Cook for about 5 to 8 minutes, stirring occasionally.
Add in 5 cups of chicken broth and bring to a boil. Once the soup reaches a boil, reduce the soup to a simmer and cook for about 10 minutes. Add in the torn turnip greens and cook for another 10 minutes.
Taste for seasoning and add more sea salt if necessary.