Ingredients
2 bunches of young turnips with greens
3 tablespoons butter or olive oil
1 onion, sliced thin
1 bay leaf
2 thyme sprigs
Salt
6 cups chicken broth
Method
Sources
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Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Hand blender for emulsifications, purees, soups, sauces
Budget immersion blender — soups, sauces, mayonnaise, smoothies
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Remove the greens from: 2 bunches of young turnips with greens. Trim and discard the stems from the greens. Wash and drain the greens and cut them into 1/2-inch strips. Trim the roots from the turnips. If needed peel the turnips (taste one to judge if the skins are tough), and slice thin. Warm in a heavy pot over medium heat: 3 tablespoons butter or olive oil. Add: 1 onion, sliced thin. Cook until soft, about 12 minutes. Add the sliced turnips with: 1 bay leaf, 2 thyme sprigs, Salt. Cook for 5 minutes or so, stirring occasionally. Cover with: 6 cups chicken broth. Bring to a boil, then turn the soup down to a simmer and cook for 10 minutes. Add the turnip greens and cook for another 10 minutes or until the greens are tender. Taste for salt and add more as needed. Add a small piece of prosciutto or smoked bacon with the sliced turnips and herbs. Garnish the soup with grated Parmesan. Cook the soup in water instead of broth and stir in a couple tablespoons of butter or olive oil at the end for richness.