• Cut turnips into cubes, about ½ inch to 1 inch thick, depending on diameter
• Peel potato; cube as turnips
• In heavy-bottomed soup pot, heat butter over a low-to-medium heat; add onion, garlic and turnips
• Cook 2-3 minutes, stirring continuously; add stock and potato
• 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)
• Meanwhile, wash and dry reserved turnip greens; finely chop and sauté in a pan with a little oil or butter until tender and wilted
• Season with Kosher salt
• Remove soup from heat; purée in blender, working in batches, if necessary
• Return puréed soup to pot; bring to a simmer, adding more broth or stock to adjust thickness, if necessary
• Stir ¼ cup cream into soup
• Stir in sautéed greens or garnish each bowl of soup with a cluster of greens in the middle
• Season to taste; serve immediately

Instructions with the Thermomix:

• Trim the greens off the turnips and reserve about a cup of the greens; wash, dry and finely chop greens
• Sauté in TM bowl with 10g butter for 1 minute, 100C at speed 2; season with Kosher salt and set aside
• Cut turnips into cubes to cook evenly; cube potato as turnips
• Scale onion and garlic into TM bowl; mince for 3 seconds, speed 5
• Scale butter and wine, if using, into TM bowl; saute aromatics for 2 minutes at 100C
• Scale turnip, potato, and stock into the TM bowl; boil soup at 100C for 12 minutes, speed 2
• Purée for 30 seconds, speed 0-10, or until velvet in texture (may need to do it twice)
• Add broth, if needed to adjust texture; stir 100g cream into soup; season to taste
• Place cluster of sautéed turnip greens into center of each bowl; serve immediately