Peel turnips and potatoes, quarter, and thinly slice. Discard stems
and yellowed leaves. Wash remaining leaves well and reserve.
Melt butter. add turnips, potatoes, leeks, garlic, parsley, and thyme.
Cook 5 min, add salt and water and boil. Lower heat and simmer,
until vegetables are tender, about 25 minutes. Puree all or part of
the soup, depending on how much texture you want. Stir in cream.
While soup is cooking, chop greens into small pieces (about 2 cups)
simmer until tender, drain, and then add to the finished soup.
Serving
Suggestions
serve w/ croutons or shredded cheese on top
Originally Submitted
10/16/2014
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