creamy turnip soup
Prep Time: 10 minutes
Cook Time: 6 hours
**4 cups chicken broth
**1 ¼ lb turnips, chopped
**1 ¼ lb potatoes, peeled and chopped
**1 onion, chopped
**2 garlic cloves, smashed
**4 thyme sprigs
1 tsp salt
¾ tsp black pepper
**¼ cup milk
**6 slices of bacon
**6 cups turnip greens, chopped
Combine stock, turnips, potatoes, onion, garlic, thyme sprigs, salt, and pepper in a 6-quart slow cooker. Cover and cook on LOW until vegetables are very soft, about 6 hours.
Remove and discard thyme sprigs. Add milk, and process soup using an immersion blender until smooth. Process until smooth.
Just before serving, cook bacon in a non-stick skillet over medium until crisp, 6 to 8 minutes. Drain bacon on paper towels, reserving drippings in pan.
Add turnip greens to skillet; increase heat to medium-high, and cook, stirring occasionally, until wilted and beginning to brown just around edges, about 3 minutes.
Crumble bacon. Serve soup topped with crumbled bacon and wilted greens.
Nutrition (per serving)
167 calories; 4 g fat(1 g sat); 6 g fiber; 25 g carbohydrates; 9 g protein; 110 mcg folate; 9 mg cholesterol; 5 g sugars; 279 IU vitamin A; 49 mg vitamin C; 151 mg calcium; 2 mg iron; 255 mg sodium; 803 mg potassium
Recipe adapted from www.southernliving.com