Turnip and Turnip Greens Soup
Pairs Well With
2 tablespoons unsalted butter, plus more for garnish
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1-1/2 pounds turnips, peeled and diced
1/2 cup arborio rice
Salt and freshly ground black pepper
6 cups homemade chicken broth or 3 cups canned low-sodium broth mixed with 3 cups water
1/2 pound turnip green leaves (no stems), sliced into ribbons
1-1/2 tablespoons chopped fresh dill
Melt 2 tablespoons butter in a large pot over moderately low heat. Add the onion and saute until soft, about 10 minutes. Add the garlic and saute 1 minute to release its fragrance. Add the turnips and rice, season with salt and pepper, and stir to coat with the seasonings. Add 3 cups broth, bring to a simmer, then cover and adjust the heat to maintain a gentle simmer. Cook 15 minutes.
Stir in the turnip greens, cover and simmer until the turnips, greens, and rice are soft, about 5 more minutes. Stir in the dill. Transfer to a food processor or blender and blend until smooth, in batches if necessary. Return to the pot and stir in the remaining broth to achieve a soup-like consistency. Taste and adjust the seasoning.
Reheat and serve in warm bowls, garnishing each portion with a thin sliver of butter.
Notes on the greens: you may use spinach, chard or mustard greens if you don’t have access to turnip greens-results will change a bit but not much.
To make this low carb I would suggest replacing the rice with 1 cup of diced celery root (celeriac).