This Recipe
is from the 09 - September 2009 issue of Today in Mississippi Creamy Turnip Green Soup
Category: Soups & Salads
This is another one of Christopher McSweyn's creations and one of Porches Restaurant?s most requested recipes. As one lady put it, ?I know it sounds so redneck, but we just love it.?
"Pineapple Days and Bread Pudding Nights," Porches Restaurant, Wesson
4 slices bacon, cut into a 1-inch dice
1 onion, medium dice
1 tsp. salt
1 lb. chopped turnip greens and roots
1 (15-oz.) can chicken broth
2 cups water
2 cups heavy cream
1/2 cup grated Parmesan cheese, optional
In a stockpot, cook bacon until soft, but not browned. Add diced onion and salt. Saute until onion is translucent. Add turnip greens, chicken broth and water. Cook until greens are tender, about 15 to 20 minutes. Add water as needed. Add cream and bring to a boil. Simmer for about 4 minutes. Stir in Parmesan cheese and serve.
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