Recipe - Creamed Turnip Soup

1 pound Turnip greens
1 tablespoon Chopped shallots
One half tablespoon Olive oil
1 cup Cream
2 Peppercorns
One fourth cup White wine
3 ounce Finely grated Parmesan
cheese
Salt and pepper to taste

Blanch turnip greens, then submerge in ice water and drain. Lightly saute
shallots in olive oil. Add cream, peppercorns and white wine. Reduce by
half and strain. Place blanched turnip greens in food processor. While
pureeing add cream mixture. Add cheese, salt, and pepper.
MM Format by John Hartman Fidonet Cooking Echo Recipe Submitter unknown

Posted to MMRecipes Digest V4 #175 by cromagnon@juno.com on Jul 8, 1997