Turnip and Turnip Greens Soup

Recipe from "The Art of Simple Food" by Alice Waters
 
Remove the greens from:
1-2 bunches of young turnips with greens
 
     Trim and discard the stems from the greens. Wash and drain the greens and cut them into 1/2-inch strips. Trim the roots from the turnips. If needed peel the turnips (taste one to judge if the skins are tough), and slice thin. Warm 3 tablespoons butter or olive oilin a heavy pot over medium heat. Add 1 onion, sliced thin and cook until soft, about 12 minutes. Add the sliced turnips with 1 bay leaf, 2 thyme sprigs, and Salt.
     Cook for 5 minutes or so, stirring occasionally. Cover with 6 cups chicken broth.
Bring to a boil, then turn the soup down to a simmer and cook for 10 minutes. Add the turnip greens and cook for another 10 minutes or until the greens are tender. Taste for salt and add more as needed.
 
Variations:
• Add a small piece of prosciutto or smoked bacon with the sliced turnips and herbs.
• Garnish the soup with grated Parmesan.
• Cook the soup in water instead of broth and stir in a couple tablespoons of butter or olive oil at the end for richness.