Turnips tend to be bitter when eaten raw and even when cooked. Some are put off by this bitterness while others adore turnips for this very same quality. In general, smaller turnips are sweeter than the more mature ones. In this recipe, the intense flavor of turnips is complemented by the rich and savory flavor of bacon. The leeks are sautéed in bacon fat and caramelized releasing their natural sweetness that pair perfectly with the turnips. The stock tempers the flavor of the dish and harmonizes all the flavors. You can use either vegetable or chicken stock for this appetizer recipes. If you want a healthier version or vegetarian dish, then use vegetable stock and sauté mushrooms instead of bacon. Mushroom stock also works well for this recipe. Chicken stock gives a savory flavor and heartwarming quality to the dish.
1 bunch of turnips with greens
2 leeks, chopped
3 garlic cloves, sliced thin
2 tablespoons olive oil
2 slices bacon
4 to 6 cups chicken or vegetable stock
Freshly ground black pepper
1. Cut the greens off the turnips. Wash the greens, pat dry, and cut into thin strips.
2. Using a vegetable peeler, peel the turnips. Cut into bite-sized pieces.
3. Cook the bacon in a medium-sized pot placed over medium high heat. Once the bacon releases grease, add the leeks and season with salt. Cook until leeks are tender.
4. Add the garlic. Stir and cook for 1 minute. Add the turnips and stock. Bring to a boil. Reduce heat and simmer until the turnips are tender, about 9 minutes.
5. Add the turnip greens. Cook until tender, about 2 minutes. If desired, puree the soup with an immersion blender.
6. Season soup with salt and pepper to taste and serve.