Southern turnip green soup (florida cooking)
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Southern turnip green soup (florida cooking)
  Southern    Turnip    Florida    Soups    Greens  
Last updated 6/12/2012 1:01:02 AM. Recipe ID 24319. Report a problem with this recipe.
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      Title: Southern turnip green soup (florida cooking)
 Categories: Soups
      Yield: 6 servings
 
      1 bn Young turnip greens with-
           -turnips (1 pound)
      6 tb Butter
      1 c  Chopped onions
  1 1/2 ts Salt
  1 1/4 ts Sugar
  5 1/2 c  Chicken stock
      2 tb Lemon juice
      2 c  Half-and-half
      4 tb 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
  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 saute until crisp-tender, about 10 minutes.
  Add the onions, and saute 5 minutes or until tender, but not browned.
  Add 1/2 teaspoon salt, 1/4 teaspoon sugar, and 1 1/2 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
  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.  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 half-and-half 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 




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Recipe ID 24319 (Apr 03, 2005)

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