Recipe: Classic Turnips And Greens Harvest Soup

This simple and delicious recipe features the flavors of fall from your local farmer's market (or CSA share). It's a great way to use up extra turnips and greens, and the light but hearty flavors of onions, garlic, turnips, and bacon make this a taste treat you'll want to repeat every fall!

Classic Turnips And Greens Harvest Soup
(Makes 4-6 servings.)

 Turnips (Brassica rapa) (Photo credit: Wikipedia)

Ingredients:

4 medium turnips
1 bunch of turnip greens
2 small yellow onions
2 garlic cloves
2 Tbsp olive oil or other cooking oil
2 slices bacon (or pancetta), cut into small pieces
6 cups chicken broth or vegetable broth
salt and pepper to taste

Directions:

• Peel turnips and cut into bite size pieces; set aside.
• Wash greens, dry well, and cut into thin strips; set aside.
• Peel and dice onions; set aside.
• Peel and mince garlic; set aside.
• In a Dutch oven or soup pot, heat olive oil over medium-high heat. When hot, add the cut up bacon or pancetta and cook until it starts to crisp.
• Add onions and cook until they start to soften, then add garlic and cook 1 minute longer.
• Add chopped turnips and cook for 5 minutes, stirring frequently.
• Add broth and bring to a boil; reduce heat to low and simmer slowly, cooking turnips until fork tender, about 8 to 10 minutes.
• Add turnip greens and cook on low heat, stirring frequently, until greens are tender, about 5 to 8 minutes.
• Taste and season with salt and pepper as needed. Serve hot with crusty bread for a light supper.