Turnip Soup with Turnip Greens

A Creamy Delight: My Simple Turnip Soup

For years, I've steered clear of turnip soup. The recipes I'd encountered always promised a watery, bitter concoction – hardly the comforting bowl of warmth I craved on a chilly evening. My preconceptions were completely shattered, however, when I stumbled upon this recipe. It promised a creamy, sweet soup, and it delivered on that promise tenfold.

What sets this recipe apart? The secret lies in the blanching process. A quick boil of the turnips removes any lingering bitterness, leaving behind a delicate sweetness that shines through. The addition of turnip greens adds a delightful sharpness – a perfect contrast to the creamy texture of the soup itself. It’s incredibly simple to make and so incredibly satisfying. This has become a staple in our home and I'm excited to share it with you.

I love how versatile this soup is. You can easily adjust the consistency to your liking, adding more milk or water as needed. The greens can be chopped finely for a smoother texture or left coarser for a more rustic feel. The garnish of fresh thyme adds a final touch of elegance, but it's perfectly delicious without it.

This soup isn't just delicious; it’s also incredibly comforting. The creamy texture, the subtle sweetness of the turnips, and the slightly peppery bite of the greens create a symphony of flavors that is both simple and sophisticated. It's the perfect meal for a cozy night in, or a light yet satisfying lunch. I often serve it with a crusty bread for dipping – the perfect way to soak up every last drop of this delightful soup.

Beyond its deliciousness, this recipe holds a special place in my heart. It’s a reminder that even the simplest ingredients can create something truly extraordinary. It's a testament to the power of fresh, seasonal produce and the magic that happens when you let those ingredients speak for themselves. I find myself making this soup throughout the year, adjusting the recipe based on what's freshest at the market.

So, if you're looking for a new soup to add to your repertoire, give this one a try. You might be surprised at how much you enjoy it. It’s more than just a soup; it's an experience, a warm hug on a cold day, a simple pleasure that brightens even the most mundane of evenings. And it's a testament to the simple joy of cooking with fresh, seasonal ingredients and transforming them into something truly special.

Tips and Variations:

• For a richer flavor: Use a combination of milk and cream.
• Add some protein: A dollop of sour cream or a sprinkle of croutons can add a nice touch.
• Spice it up: Add a pinch of red pepper flakes for a subtle kick.
• Make it vegan: Substitute the milk with your favorite plant-based milk.
• Different greens: Experiment with other greens like spinach or kale for a different flavor profile.

Enjoy! Let me know how your own version turns out! I'd love to hear from you.

Step-by-step

• Peel the turnips (thickly, if they are large and mature) and slice them into rounds about 1/4 inch thick.
• Bring 3 quarts of water to a boil; then add 2 teaspoons salt and the turnips.
• Cover the pot and cook for 1 minute; then drain.
• Melt 3 tablespoons of the butter in a soup pot with 1/2 cup water.
• Add the leeks, the blanched turnips, the thyme, and 1 teaspoon salt.
• Stew them, covered, over medium-low heat for 5 minutes, and then add the milk.
• Slowly heat it without bringing it to a boil, and cook, stirring occasionally, until the turnips are completely tender.
• Cool the soup briefly; then puree it in a blender.
• If necessary, thin it with additional milk or water.
• Season to taste with salt, if needed, and freshly ground pepper.
• Sort through the turnip greens and remove any that are bruised or especially tough looking, and wash them.
• Melt the remaining 2 tablespoons of butter in a pan, add the turnip greens, and cook them over medium heat until they are tender, about 5 to 10 minutes.
• Season with salt and pepper.
• Remove the cooked greens to a cutting board and chop them, roughly or fine, as you prefer; then add them to the soup and serve.
• Or garnish with fresh chopped thyme.