Recipe - Southern Turnip Green Soup (Florida Cooking)

1 bn Young turnip greens with
turnips (1 pound)
6 tablespoon Butter
1 cup Chopped onions
1 One half teaspoon Salt
1 One fourth teaspoon Sugar
5 One half cup Chicken stock
2 tablespoon Lemon juice
2 cup Halfandhalf
4 tablespoon Cooked grits
Salt and freshly ground
pepper to taste

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 bitesize pieces, enough to
make 4 cups.

Melt 3 tablespoons of the butter in a large skillet over moderate heat. Add
the turnips and saute until crisptender, about 10 minutes. Add the onions,
and saute 5 minutes or until tender, but not browned. Add One half teaspoon
salt, One fourth teaspoon sugar, and 1 One half 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 saute over medium heat for 10 minutes, until crisptinder. 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. Puree the greens in a food processor or in batches in a blender.
Add the pureed greens to the turnip mixture. Mix together and reheat. Add
the halfandhalf and the cooked grits, and adjust the salt and pepper to
taste. Serve hot.

FROM: The Florida Cookbook, by Jeanne Voltz and Caroline Stuart. Typed in
by: Ronnie Wright

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini