Recipe of the Week
Turnips and Greens Soup
We hope that you enjoy the last watermelon of the season – It’s always fun to have both summer and fall included in the same box.
The little white turnips are called Tokyo Turnips. They are mild and can be eaten raw, or simply served steamed with a sprinkle of salt. Here’s a simple, quick soup for you to try.
1 bunch young turnips with greens
1 bunch bok choi
1 small onion
3 Tablespoons butter
1 bay leaf
2 sprigs of thyme
6 cups of chicken or vegetable broth
Parmesan Cheese for garnish
Remove the greens from the turnips. Wash and drain the turnip greens and the bok choi, and cut the greens into 1/2-inch strips.
Trim the roots from the turnips. Slice the turnips and onion thin.
Warm the butter in a soup pot over a medium heat. Add the onion and cook until soft. Add the sliced turnips with the herbs and salt. Cook for a few more minutes, stirring occasionally. Add the chopped greens and bok choi and toss for a minute to coat in the butter. Add the broth. Simmer the soup for 10 minutes. Taste to check the seasonings. Garnish with Parmesan cheese.