Turnip Soup

(Victory Garden Cookbook)

 

1 ½-2 lb. young sweet turnips

6 C chicken stock

3 C turnip greens, packed

¼ C rice

5 T. butter

Freshly ground pepper

Salt

Thyme

½ tsp. sugar

1 C milk or light cream (optional)

 

Peel and slice turnips. 

 

Wash and trim turnip greens and spinach or watercress, dry, and chop. 

 

Melt 3 T. butter in a sauté pan, add turnips, 1 tsp. salt, and sugar, and cook gently over low heat to wilt without browning.  Empty into a large saucepan and add chicken stock. 

 

Add rice; bring to a boil, reduce heat, and simmer 10-15 min. or until turnips and rice are tender. 

 

In the meantime, melt remaining 2 T. butter in sauté pan.  Add greens and sauté, stirring until wilted, 2-3 min.; set aside, then add to turnips the last 5 min. of cooking.  Purée mixture.  Season with salt, pepper and thyme to taste.  Thin with milk or cream if desired.  Serves 6.