32 minutes
A hearty soup made with tender turnip greens and sliced turnips, simmered in a savory chicken broth.
1. Prepare Turnip Greens
Remove the greens from the turnips. Trim the stems, wash the greens thoroughly, and drain them. Cut the greens into 0.5-inch strips.
2. Prepare Turnips
Trim the roots of the turnips. Peel them if necessary and slice them thinly.
3. Cook Onions
Warm the butter or olive oil in a heavy pot over medium heat. Once hot, add the sliced onion and cook until soft, about 12 minutes.
4. Add Turnips and Herbs
Add the sliced turnips, bay leaf, thyme sprigs, and a pinch of salt. Cook for about 5 minutes, stirring occasionally.
5. Add Chicken Broth
Pour in the chicken broth, covering all ingredients. Bring to a boil, then reduce heat and simmer for 10 minutes.
6. Add Turnip Greens
Add the turnip greens to the pot and continue to cook for another 10 minutes, or until the greens are tender.
7. Adjust Seasoning
Taste the soup and adjust the salt if necessary. Serve hot.
Choose young, fresh turnips that are firm and have a bright color. Their greens should look vibrant and not wilted. Freshness is key to a flavorful soup.
Caramelize onions, garlic, and other aromatics like leeks or shallots slowly to create a rich flavor base for your soup.
Balance the slight bitterness of turnips with a good-quality stock and consider roasting the turnips for a sweeter flavor.
Season in layers, beginning with the aromatics and adjusting as you add liquids and greens, finishing with a final taste and adjustment before serving.
Infuse the soup with herbs such as thyme, bay leaves, or rosemary early in the cooking process and add a splash of white wine or apple cider vinegar for acidity.
Comments (0)