Creamy Turnip Soup with Greens from Roots: The Definitive Compendium by Diane Morgan

Name: Creamy Turnip Soup with Greens from Roots: The Definitive Compendium by Diane Morgan
Ingredients: Pinch of freshly grated nutmeg; 1½ tbsp. extra-virgin olive oil; Freshly ground pepper; 1 medium russet potato, about 8 oz/225 g, peeled and diced; 1½ lb/680 g turnips, peeled, trimmed, and diced; 4 cups/960 ml. homemade chicken stock or canned low-sodium chicken broth; Kosher or fine sea salt; 2 bay leaves; 10 peppercorns; 2 leeks, white and light green part only, halved lengthwise and thinly sliced crosswise; 1 cup/35 g lightly packed chopped turnip greens; 1 medium yellow onion, diced; 4 fresh parsley sprigs; 4 fresh thyme sprigs

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In French cooking, a thick soup made from puréed vegetables is called a potage. This soup is a potage, but because some cooks may not be familiar with the term, I chose to use the word creamy in...

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Ingredients

Pinch of freshly grated nutmeg
1½ tbsp. extra-virgin olive oil
Freshly ground pepper
1 medium russet potato, about 8 oz/225 g, peeled and diced
1½ lb/680 g turnips, peeled, trimmed, and diced
4 cups/960 ml. homemade chicken stock or canned low-sodium chicken broth
Kosher or fine sea salt
2 bay leaves
10 peppercorns
2 leeks, white and light green part only, halved lengthwise and thinly sliced crosswise
1 cup/35 g lightly packed chopped turnip greens
1 medium yellow onion, diced
4 fresh parsley sprigs
4 fresh thyme sprigs