from The Greens Cook Book -slightly modified Just a quick note, the recipe called for 1 1/2 lbs of turnips but I wanted to use what came in the share which was 1 bunch and that weighed only 1/2 lb. Even with 1/3 the amount of turnips the soup was still delicious, Nigel, the boys and my Mom all loved it (I did too). So if you have any extra turnips leftover do not hesitate to add them to this recipe it will only make it better.
1 bunch Turnips, save the greens you are using them in the soup Salt for the Turnip water 5 TB butter, in all 1 Eatwell Onion on the larger size, cut in half then thinly sliced
1 to 2 tsp Eatwell Farm Thyme Salt If you don’t have EF Thyme Salt use plain plus 6 branches fresh Thyme 4 cups Milk
Peel the turnips and slice them into rounds about 1/4 inch thick. Bring 3 qts of water to a boil; then add 2 tsp salt and the turnips. Cover the pot and cook for 1 minute; then drain, saving 1/2 cup of the water for below. Melt 3 TB of the butter in a soup pot with 1/2 cup turnip water. Add the onion, the turnips, and thyme salt. Stew them, covered, over medium0low heat for 5 minutes, then add the milk. Slowly heat it without bringing to a boil and cook, stirring occasionally, until the turnips are completely tender. Sort through the turnip greens picking out any that are not green, and wash them. Sauté the turnip greens in the remaining 2 TB butter. Cook over medium heat until they are tender about 5 to 10 minutes. You can allow them cool, then chop and add to the soup, but we pureed them right in with the rest of the ingredients. If you have an immersion blender puree the soup right in the pot, including the sautéed turnip greens, or allow it to cool a bit and puree in a regular blender. We also added parsley during the blending, about 1/2 a bunch. Salt & Pepper to taste. Serves 4