Ingredients:
1½ pounds small turnips
2-3 cups turnip greens
sea salt
5 tablespoons butter
2-3 leeks, sliced and cleaned
6 branches thyme, or ¼ teaspoon dried
4 cups milk or half coconut milk and water
freshly ground black pepper
Fresh chopped thyme for garnish
Directions:
1. Peel the turnips and slice them into rounds about ¼-inch thick. Bring 3 quarts of water to a boil; then add 2 teaspoons salt and the turnips. Cover pot and cook for 1 minute, then drain and set aside.
2. Melt 3 tablespoons butter in a soup pot with ½ cup water. Add the leeks, the blanched turnips, the thyme, and 1 teaspoon salt. Stew them, covered, over medium-low heat for 5 minutes, then add the milk or half coconut milk and water. Slowly heat it without bringing it to a boil, and cook, stirring occasionally, until the turnips are completely tender.
3. Cool the soup briefly, then puree it in a blender. If necessary, thin with a little additional milk or water. Season to taste with salt, if needed, and freshly ground pepper.
4. Sort through the turnip greens and remove any that are bruised or especially tough, and wash them. Melt the remaining 2 tablespoons of butter in a pan, add the turnip greens and cook them over medium heat until they are tender, about 5-10 minutes. Season with salt and pepper tot taste. Remove cooked greens to a cutting board and chop them roughly or fine, as you prefer; then add them into the soup and serve garnished with freshly chopped thyme.
Serves 4