We buy root vegetables with their tops because it tells us how fresh the vegetables are and you get two for one (tops and bottoms!) Be sure to wash the greens well and slice very thin.
- 1 medium yellow onion chopped fine
- 2 cloves garlic, minced
- 2 Tablespoons olive oil
- 2 Tablespoons grass fed butter
- 3 pounds turnips peeled and cut into small one inch pieces
- 1 bay leaf
- 2 Tablespoons thyme leaves
- 8 cups chicken stock (or vegetable stock)
- 2 Tablespoons melted butter
- Tops to the turnips – alternatively you could use baby chard or kale
Heat the butter and olive oil in a soup pan with a lid that is large enough to hold all the soup makings. Add the onions and garlic and cook slowly until soft. Add the turnips, the bay leaf, thyme and allow to cook for 10 minutes. Add stock, cover and allow to cook for 30 minutes.
Here you can remove the bay leaf and blend the soup until smooth or allow this soup to be brothy. 10 minutes before serving, add the greens and allow the greens to wilt. Serve with a swirl of melted butter.