Turnip and Ginger Soup
- 8 tablespoons unsalted butter
- 1 bunch green onions, chopped
- 6 cups turnips, chopped
- 2 tablespoons fresh ginger, chopped
- 6 cups vegetable stock
- 2 cups turnip greens, julienned
- Hot sauce
- Kosher salt
Melt the butter and add green onion. Saute over medium heat until wilted. Add turnips, ginger and five cups of stock. Bring to a boil then reduce to a low simmer. Cook turnips and ginger until fork tender. Add the soup to a blender and puree. Return to the pot and add hot sauce. Taste to season with salt.
In a separate pan, bring the remaining cup of stock to a boil, reduce the heat then blanch the greens briefly. Drain off liquid, chop blanched greens, add to the soup and serve.