Southern Turnip Green Soup (Florida Cooking)

1. 1

   Cut the turnip roots off the greens.

2. 2

   Clean and wash the greens, discarding any blemished or yellowed edges.

3. 3

   Tear the large leaves into smaller pices.

4. 4

   Trim the ends and peel the turnips.

5. 5

   Cube into bite-size pieces, enough to make 4 cups.

6. 6

   Melt 3 tablespoons of the butter in a large skillet over moderate heat.

7. 7

   Add the turnips and saute until crisp-tender, about 10 minutes.

8. 8

   Add the onions, and saute 5 minutes or until tender, but not browned.

9. 9

   Add 1/2 teaspoon salt, 1/4 teaspoon sugar, and 1 1/2 cups of the chicken stock.

10. 10

    Blend well, stir in the lemon juice, and set aside.

11. 11

    In another skillet, melt the remaining 3 tablespoons of butter.

12. 12

    Add the greens and saute over medium heat for 10 minutes, until crisp-tinder.

13. 13

    Add the remaining 1 teaspoon of salt, 1 teaspoon of sugar, and remaining 4 cups chicken stock.

14. 14

    Blend well and remove from the heat and cool for 15 minutes.

15. 15

    Puree the greens in a food processor or in batches in a blender.

16. 16

    Add the pureed greens to the turnip mixture.

17. 17

    Mix together and reheat.

18. 18

    Add the half-and-half and the cooked grits, and adjust the salt and pepper to taste.

19. 19

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.