Inspired by a recipe from the Greens Cookbook - Serves 2

1 bunch Turnips, including the greens you are using them in the soup
2 to 3  TB Butter
1 or 2 Onions from this week’s share, thinly sliced
2 tsp Salt
2 cups Eatwell Farm Chicken Stock or good Vegetable Stock
2 cups Milk
White or Black Pepper
Lemon Zest, to taste

Peel the turnips and quarter them.  Melt 2 TB butter in a heavy bottomed sauce pot over medium heat and sauté the onions until glassy, then add the turnips.  Sauté for a couple of minutes, stirring often and making sure the onions and turnips do not brown.  Add the stock and cook until the turnips are very tender.  Puree with an immersion blender.   Add the milk (you can also use a combo of milk and heavy cream), salt and pepper to taste, and cook on low to allow the flavors to marry.  Grate on some lemon zest, adjust seasoning if needed.  Wash the turnip greens really well, chop up a bit and sauté quickly in melted butter in a hot pan.  Pour the soup into small bowls, top with sautéed greens and serve immediately.