1-1/2 pounds small turnips (1-2 inches across) weighed without greens
3 tsp. salt
pepper to taste
5 Tbs. butter (or light oil)
2 to 3 leeks, white parts only, sliced (about 8 oz.)
6 sprigs of thyme or 1/4 tsp. dried thyme
4 cups milk (can substitute 2 cups soy milk or 2 cups vegetable stock)
2-3 cups chopped turnip greens
fresh chopped thyme for garnish (optional)

Peel the turnips (thickly if they are large and mature) and slice them into rounds about 1/4 inch thick. Bring 2-3 quarts of water to a boil; add 2 tsp. salt and the turnips. Cover the pot and cook for 1 minute, then drain. Melt 3 Tbs. of butter in a soup pot with 1/2 cup of water. Add sliced leeks, blanched turnips, thyme, and 1 tsp. salt. Stew them, covered, over medium-low heat for 5 minutes. Then add milk. Slowly heat it without bringing it to a boil. Cook, stirring occasionally, until turnips are completely tender (about 10 minutes or less). Cool the soup. Puree it in a blender or food processor. Sort the turnip greens and pick out the freshest ones; rinse them well. Chop them roughly or fine, as you prefer. Melt the remaining 2 Tbs. butter in a pan, add turnip greens and cook over medium heat until tender, about 5-10 minutes. Season lightly with salt and pepper. Then add to soup and stir in well. Garnish with fresh chopped thyme (optional). Serves 4-6.

(The Greens Cookbook)

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