Turnips and Greens Soup
The little white turnips are called Hakurei Turnips, Tokyo Turnips, or Salad 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 turnips with greens
1 bunch bok choi
1 small onion
3 Tablespoons butter
1 bay leaf
2 sprigs of thyme
salt
6 cups of chicken or vegetable broth
Parmesan Cheese for garnish
Remove the greens from the turnips. Â 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.Â
Warm the butter in a soup pot over a medium heat. Â Add the onion and cook until soft. Â Add the sliced turnips with the herbs and salt. Â Cook for a few more minutes, stirring occasionally. Â Add the chopped greens and bok choi and toss for a minute to coat in the butter. Add the broth. Â Simmer the soup for 10 minutes. Â Taste to check the seasonings. Garnish with Parmesan cheese.