Creamy Spring Turnip Soup With Wilted Radish Greens And Bacon

1. 1

   Clean and slice your leeks, I like Amanda's method, clean, trim and chop into rounds and add to a large amount of clean water. The grit goes to the bottom, then I scoop them out and rinse again. Let them air dry while you prep the turnips. Peel, rinse and chop the turnips into quarters.

2. 2

   Heat only enough olive oil to coat the bottom of a heavy large saucepan, add the dried leeks and cook only until softened. Add the turnips and cook for a short time you don't want them to brown only to start to soften, I cooked on medium/high heat. Add the stock, bring to a boil then reduce heat to medium and cook for approximately 30 minutes or until the turnips are very soft.

3. 3

   You may not need all of the liquid depending on how thick you like your soup, so drain the turnips and leeks and process in blender until very smooth. Pour into a bowl and add back the stock until it reaches the consistency you like. Now add the heavy cream. Adjust seasoning. Stir and set aside while you make the topping. If you are serving the soup warm pour back in the saucepan and keep on very low flame.

4. 4

   Remove the greens from the radishes and clean very well to remove any grit. Lay on paper towel to dry.

5. 5

   Fry the bacon until crisp, remove from pan and lay on paper towel, add the dried radish greens and saute only until wilted. Remove to paper towel. Ladle soup into bowls lay some of the wilted greens and crumble some of the bacon on top.

* Per serving · 4 servings · Values may vary.