Inspired by a recipe from The Greens Cookbook

I love this soup, which is why I include this recipe fairly often.  It is simple, satisfying, warming, filling and perfect with some good bread and butter.  If you choose, serve it with a Spinach Salad. It would be a nice hearty salad contrasting the creaminess of this soup. I think a very nice combination.

1 bunch Turnips, save the greens, you are using them in the soup

2 to 3 TB Butter

1 or 2 Green Onions, chopped, separate the tops from the bottom

2 cups Eatwell Farm Chicken Stock or your own good Veggie Broth

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 pan over medium heat and sauté the onion bottoms until soft, then add the turnips.  Sauté for a couple of minutes, stirring often, making sure the turnips do not brown.  Add the stock and cook until the turnips are very tender.  Purée with an immersion blender, or in a regular blender, but be careful to do that in small batches so as not to splatter hot vegetables on yourself.  Add the milk (you can use a combo of milk and cream), salt and pepper to taste, and cook on low to allow the flavor to marry.  Grate on some lemon zest, adjust seasoning if needed.  Wash the turnip greens very well, chop and sauté quickly in a bit of melted butter.  Ladle the soup into bowls and top with the sautéd turnip greens and a bit of the chopped green onion tops.