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1
Gently but thoroughly scrub the turnips under cold running water.
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2
Trim off the root ends and the green tops.
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3
Young turnips do not need to be peeled, but they may be peeled.
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4
Cut turnips into slices a little thicker than a quarter of an inch, set aside.
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5
Rinse the salt pork and put it in a 3-quart soup kettle with the Turn heat to medium-low and bring the water slowly to just below the boiling point carefully skimming off the scum as it rises.
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6
Lower the heat to a bare simmer and cook the pork gently for about an hour.
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7
Raise the heat to medium-high and add the sliced turnips.
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8
Let the liquid come back to a boil, skim it again and then reduce the heat to low.
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9
Simmer until the turnips are tender, about 20 to 30 minutes.
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10
Discard the pork and skim off any excess fat floating on top of the broth.
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11
Remove turnips with a slotted spoon.
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12
Cut a cup of them into cubes and rub the remainder through a colander or food mill.
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13
Add both of them back to the broth.
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14
Let the soup come back to a simmer, taste, correct the salt and add a liberal grinding of black pepper.
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15
Take the cornmeal or polenta meal in your hand, and stirring the soup constantly, let the meal fall into the soup in a thin stream between your fingers.
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16
Never stop stirring or the meal will lump up.
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17
Let simmer, stirring constantly, until thickened.
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18
Leave it to simmer for about five minutes more, then if you like, stir in the optional cream.
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19
Heat through about two minutes more, then serve at once.
