Baby Turnip Soup

INGREDIENTS

2 tablespoons extra-virgin olive oil

2 pounds baby turnips, washed and diced

1 medium leek or medium onion, diced 2 bay leaves 2 to 4 cups water, chicken or mild vegetable broth

Sea salt & fresh ground white pepper ½ cup half & half Big handful of turnip greens 2 tablespoons butter 2 tablespoons tamari

INSTRUCTIONS

Heat oil in large pot over medium heat. Add leeks or onion with a good pinch of salt and cook gently. Stir often until vegetables are translucent; do not allow to brown. Add turnips, bay leaves and 3 cups broth and season with salt and freshly ground white pepper to taste. Bring to a boil, reduce heat to medium-low. Cover and cook 15 to 20 minutes or until turnips are very tender. Take off heat and remove bay leaves. Add cream. Put in blender and purée until very smooth. Add more broth if needed to achieve desired consistency.

In a small pan, melt butter with tamari and whisk gradually into the pureed soup. Taste and adjust seasoning. Pick over turnip greens, choosing the greenest and best looking, wash and chop. Bring small pot of water to a boil and blanch greens briefly until just tender. Drain well and stir into the soup, reserving a few leaves for garnish. Serves 4 to 6. RECIPE COURTESY OF CHEF JENNY YOUNG