Turnip Soup

Turnip Soup, inspired by Alice Waters of Chez Panisse restaurant, is a celebration of seasonal flavors. This recipe showcases the versatile turnip in its entirety, utilizing both the roots and the greens. By combining the earthy turnip bases with the vibrant greens, you create a harmonious and wholesome soup that captures the essence of spring and fall. The gentle simmering of these ingredients in well-flavored chicken stock allows their flavors to meld beautifully. As a finishing touch, a sprinkle of grated Parmesan adds a delightful richness to this rustic and heartwarming dish. Whether enjoyed as a comforting appetizer or a satisfying main course, Turnip Soup is a testament to the pleasures of seasonal cooking.

SERVES 4–6
PREP 20 MIN
COOK 40 MIN
FREEZE UP TO 3 MONTHS

INGREDIENTS:

• 2 bunches of young turnips with greens, about 1 1/2 lb (675g) total in weight
• 3 tbsp butter or olive oil
• 1 onion, thinly sliced
• 1 bay leaf
• 2 sprigs of thyme
• Sea salt
• 1 1/4 quarts (1 1/4 liters) well-flavored chicken stock
• Grated Parmesan, to serve

INSTRUCTIONS:

1. Begin by separating the greens from the turnips. Trim and discard any tough stems from the greens, then rinse and drain them before cutting into 1/2-inch (1cm) strips.
2. For the turnips, trim off the roots, and if the skins are tough, peel them before thinly slicing the turnip bases.
3. In a heavy pot, heat the butter or olive oil over low heat. Add the thinly sliced onion and cook it gently for about 12 minutes or until it becomes soft and translucent.
4. Stir in the sliced turnip bases, along with the bay leaf and thyme. Season the mixture with a pinch of sea salt. Cook for an additional 5 minutes, stirring occasionally.
5. Pour the well-flavored chicken stock into the pot and bring it to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and let it cook for 10 minutes.
6. Add the previously prepared turnip greens to the pot and continue to cook for another 5-10 minutes or until they become tender.
7. Before serving, remember to remove the bay leaf and check the seasoning. This soup can be enhanced by sprinkling some grated Parmesan on top, adding a touch of richness and depth of flavor.
8. Serve your Turnip Soup hot and enjoy the delicious blend of seasonal flavors.

This recipe is a wonderful way to savor the essence of young turnips and their greens, making it perfect for the spring and fall seasons. If you’d like to make it during the winter, you can easily substitute kale for the turnip greens.