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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Ma loves turnips, just slice ‘em and hand her the salt shaker. But recently, I cooked and mashed them with butter, salt, and pepper, and she liked it that way as well. The next logical step for this cook was soup creation . Ingredients:
1/4 lb bacon, medium dice |
1 large onion, medium dice |
4 stalks celery, medium dice |
2 lbs fresh turnips, peeled and medium dice |
handful of turnip greens, cleaned and chopped |
1 (46 oz) can chicken broth |
1 to 3 tsps ground horseradish (optional) |
salt and pepper, to taste |
instant potato flakes, as needed |
your choice of shredded cheese, for garnish |
Directions:
1. In an 8 qt stockpot, brown the bacon over medium heat until crisp. Scoop the bacon out of the pot with a slotted spoon onto paper toweling; reserve.
2. Drain off some of the bacon fat and reserve for another use. Add the onions and celery to the pot, and cook until crisp tender.
3. Add the turnips, turnip greens, chicken broth, horseradish and seasonings. Add water, if necessary, to bring the liquid level at least to the top of the ingredients.
4. Bring to a boil over medium heat. Turn the burner to low and cover with vented lid. Cook until turnips are done, stirring occasionally to prevent sticking and scorching.
5. Add just enough potato flakes to thicken to a creamed soup consistency. Heat through.
6. When serving, add a tablespoon or so of shredded cheese, if desired.
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