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Cut turnips into cubes, about ½ inch to 1 inch thick, depending on diameter
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Peel potato; cube as turnips
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In heavy-bottomed soup pot, heat butter over a low-to-medium heat; add onion, garlic and turnips
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Cook 2-3 minutes, stirring continuously; add stock and potato
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Increase heat to medium-high and bring to a boil, hen lower heat and simmer for 15 minutes until turnips and potatoes can be pierced with a knife (Don't let them get mushy)
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Meanwhile, wash and dry reserved turnip greens; finely chop and sauté in a pan with a little oil or butter until tender and wilted
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Season with Kosher salt
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Remove soup from heat; purée in blender, working in batches, if necessary
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Return puréed soup to pot; bring to a simmer, adding more broth or stock to adjust thickness, if necessary
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Stir ¼ cup cream into soup
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Stir in sautéed greens or garnish each bowl of soup with a cluster of greens in the middle
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Season to taste; serve immediately