Southern Turnip Green Soup (Florida Cooking)
light cream (half&half)
Cut the turnip roots off the greens.
Clean and wash the greens, discarding any blemished or yellowed edges.
Tear the large leaves into smaller pices.
Trim the ends and peel the turnips.
Cube into bite-size pieces, enough to make 4 cups.
Melt 3 tablespoons of the butter in a large skillet over moderate heat.
Add the turnips and sauté until crisp-tender, about 10 minutes.
Add the onions, and sauté 5 minutes or until tender, but not browned.
Add ½ teaspoon salt, ¼ teaspoon sugar, and 1½ cups of the chicken stock.
Blend well, stir in the lemon juice, and set aside.
In another skillet, melt the remaining 3 tablespoons of butter.
Add the greens and sauté over medium heat for 10 minutes, until crisp-tinder.
Add the remaining 1 teaspoon of salt, 1 teaspoon of sugar, and remaining 4 cups chicken stock.
Blend well and remove from the heat and cool for 15 minutes.
Purée the greens in a food processor or in batches in a blender.
Add the puréed greens to the turnip mixture.
Mix together and reheat.
Add the half-and-half and the cooked grits, and adjust the salt and pepper to taste.