‘The Art of Simple Food’

1. Turnip and Turnip Greens Soup
makes 2 quarts; 4 to 6 servings

Young turnips with their greens are in the markets in spring and fall. The two together make a delicious soup or side dish.

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.

Variations:
• 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.