• 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.