Turnip and Turnip Green Soup

 

1 yellow onion

2 bunches young turnips with greens (about 2½ lbs)

½ teaspoon Thyme leaves

Salt and pepper

1 T olive oil

1 small piece  prosciutto or smoked bacon

1 T unsalted butter

Reggiano parmesan cheese

1 bay leaf

1 clove garlic

8 cups rich chicken stock

 

 

Peel and slice the onion and garlic thin.  Put in a non reactive pot w/ the olive oil and 1 T water and stew, covered, until they are soft and translucent. 

 

Trim off the stems and greens from the turnips and reserve the greens.  If the turnips are very young and tender, you don’t need to peel them.  Trim off the roots, slice the turnips thin and add them to the pot. Stew them for a few minutes, until they begin to soften. 

 

Add the bay leaf, thyme, prosciutto (or bacon), chicken stock and salt/pepper.  Cover and simmer over low heat for about ½ hour. 

 

Wash the greens and cut them into ½ inch-wide strips and stir them into the soup.  Simmer the soup for another 10 minutes or so, until the greens are soft and tender.  Garnish the soup w/ a few curls of shaved parmesan.  Serves 8. 

 

Note: water or vegetable stock may be substituted for the chicken stock, and the prosciutto omitted for a meatless version.