Author Notes
An old fashioned yummy soup that will have big and little kids alike eating their least favorite vegetables. —David
Ingredients
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2 pounds
turnips, peeled and cut into 1/2" disks
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6 tablespoons
butter
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1 tablespoon
vegetable oil
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sugar
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salt
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pepper
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1
large onion, diced
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6
cloves garlic (crushed)
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2 quarts
chicken stock
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4
bay leaves
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1
smoked ham hock
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9 ounces
baby spinach leaves
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1/2 cup
cream
Directions
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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.
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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.
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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.
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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
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