creamed turnip soup

Categories: Soups; Vegetables
Yield: 4 Servings

Measure	Ingredient
1 pounds	Turnip greens
1 tablespoon	Chopped shallots
½ tablespoon	Olive oil
1 cup	Cream
2	Peppercorns
¼ cup	White wine
3 ounces	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 MM-Recipes Digest V4 #175 by cro-magnon@... on Jul 8, 1997