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Southern Turnip Green Soup (Florida Cooking)

 

12

Yield

6

servings

Prep

10

min

Cook

45

min

Ready

1

hrs

Trans-fat Free
 

Ingredients

1 bunch turnip
greens
*
6 tablespoons butter
1 cup onions
chopped
1 ½ teaspoons salt
1 ¼ teaspoons sugar
5 ½ cups chicken broth
2 tablespoons lemon juice
2 cups light cream (half&half)
4 tablespoons grits
cooked

Directions

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.

Serve hot.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 350g (12.3 oz)
Amount per Serving
Calories 30569% of calories from fat
 % Daily Value *
Total Fat 23g 36%
Saturated Fat 14g 68%
Trans Fat 0g
Cholesterol 67mg 22%
Sodium 1019mg 42%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 2%
Sugars g
Protein 17g
Vitamin A 13% Vitamin C 9%
Calcium 10% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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