Turnip Soup

TURNIP SOUP

Three turnips and their enormous greens
4 cups broth
4 cups water
One onion
Six garlic cloves
One large tomato
Two chiles from "chipotle in adobo", found canned at Latin markets
Salt
Pepper
Fresh herbs

Put broth and water in a large stockpot on high.
Dice onion and chop garlic.
Wash turnips thoroughly.
Dice turnips (1/2 inch dice).
Separate stems and leaves and chop up the stems.
Set leaves aside.
Throw in pot the onion, garlic, turnips, and turnip stems.
When at a boil reduce heat to medium high.
Add some salt.
Let them cook for awhile.
Chop tomato.
Wash and spin dry the turnip greens, and slice the large ones.
Gently wash two chipotles (if you want to), mince them.
Throw into the pot the tomato, chipotles, and turnip greens.
Reduce heat to medium.
Add some salt.
Add some black pepper.
Chop whatever herbs you want and throw them in.

Eat when you think it's ready.

This probably would be better if you pureed it into a thick soup, but I ate it chunky like a stew. It's bitter because of the greens. It's spicy due to the chipotles, and I added some ground red pepper as well. It can be sweet depending on your tomato and turnips. There are sweeter varieties of turnip out there, especially at farmers markets. It's surprisingly filling. It could have used some tomato paste and, of course, bacon.

Update 1: Much better after pureeing. Needs carrots.