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Author Notes: An old fashioned yummy soup that will have big and little kids alike eating their least favorite vegetables. —David
- 2 pounds turnips, peeled and cut into 1/2" disks
- 6 tablespoons butter
- 1 tablespoon vegetable oil
- 1 large onion, diced
- 6 cloves garlic (crushed)
- 2 quarts chicken stock
- 4 bay leaves
- 1 smoked ham hock
- 9 ounces baby spinach leaves
- 1/2 cup cream
- In a large skillet melt 2 T butter and 1 T veg oil and saute turnip disks. After they initially soften turn the heat up to med high and brown well on both sides. Sprinkle with 2 t of sugar and a little salt and pepper. Add stock just to cover and simmer covered for 15-20 minutes.
- In a soup or stock pot melt 2 T butter and add onion and garlic. Cook until softened and add ham hock, bay leaves and remaining stock. Simmer covered.
- Pour turnips and liquid into soup pot and simmer 10 more minutes. With turnip skillet add 2T butter and spinach a handful at a time. Salt and pepper spinach. Add additional spinach as pan allows. When spinach is wilted press gently and drain green liquid from pan. Set aside.
- Remove ham hock and bay leaves from soup pot. Puree with an immersion blender. Add cream and stir to combine. Adjust salt and pepper. Simmer 5 minutes and add spinach and serve. Garnish with bacon and serve with cornbread
- This recipe was entered in the contest for Your Best Recipe for Autumn Soup
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