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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 12 |
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This was smoothly creamy and fairly rich, so it's more filling than you expect. I expected it to be like a spinach soup, but the turnip greens made a richer taste. An original recipe from Porches Restaurant in Mississippi, printed in the Southern Pine newspaper, Today. Ingredients:
4 slices bacon |
1 onion |
1/2 tsp salt |
16oz chopped turnip greens with some roots |
15oz can chicken broth |
2 cups heavy cream |
1/2 cup grated fresh parmesan |
Directions:
1. Chop bacon into 1 pieces. Dice onion.
2. In a stockpot, cook bacon until soft but not brown.
3. Add diced onion and salt and saute until onion is transparent.
4. Add turnips, broth, and 2 cups water.
5. Cook until greens are tender, about 20 minutes. Add water if needed.
6. Add cream and bring to a boil. Simmer about 5 more minutes.
7. Stir in Parmesan cheese.
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