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Turnip and Turnip Greens soup

Turnip and Turnip Greens Soup
makes 1 quarts; 2 to 3 servings

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

Remove the greens from:

1 bunches of young turnips with greens

Trim and discard the stems from the greens. Wash and drain the greens and cut them into 1/2-inch strips. Trim the roots from the turnips. If needed peel the turnips (taste one to judge if the skins are tough), and slice thin. Warm in a heavy pot over medium heat:
3 tablespoons butter or olive oil

1/2 bch green onions

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

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

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.

• Add a small piece of prosciutto or smoked bacon with the sliced turnips and herbs.
• Garnish the soup with grated Parmesan.
• Cook the soup in water instead of broth and stir in a couple tablespoons of butter or olive oil at the end for richness.

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