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1
Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion.
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2
Cook, stirring, until tender, 4 to 5 minutes.
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3
Add the leeks and continue to cook, stirring, until they begin to soften, about 3 minutes.
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4
Stir in the garlic and cook, stirring, until the garlic smells fragrant, 30 seconds to 1 minute.
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5
Add turnips, potatoes or rice, water or stock, bay leaf, and salt, and bring to a boil.
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6
Reduce the heat, cover and simmer 45 minutes to an hour.
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7
The turnips should be very tender.
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8
Remove the bay leaf.
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9
While the soup is simmering, blanch the kale in boiling salted water just until tender, 1 1/2 to 2 minutes, or steam for about 3 minutes.
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10
Transfer to a bowl of cold water, drain and squeeze out excess water.
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11
Place the squeezed bunch of kale on your cutting board and slice into thin slivers.
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12
Toss with the walnut oil.
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13
Using a hand blender, or in batches in a regular blender, puree the soup.
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14
If using a regular blender fill only half way and cover the top with a towel pulled down tight, rather than using the lid, because hot soup will jump and push the top off if the blender is closed airtight.
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15
Strain and return to the pot (turnips are fibrous and the soup will have a better texture if you strain it).
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16
Return to the pot and heat through, stirring.
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17
Season to taste with salt and pepper.
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18
Ladle into bowls and top with a spoonful of greens and sprinkling of walnuts.
