Ingredients:
4 medium turnips (about 1 1/2 pounds)
1 1/2 cups thinly sliced turnip greens or spinach
2 tbsp. olive oil
1 tbsp. butter
1 medium onion, sliced
1/2 tsp. dried rosemary
1/2 tsp. salt
1/4 tsp. freshly ground white pepper
4 cups (32 oz) reduced-sodium chicken broth
1/4 cup shredded carrot
2 tbsp. thinly sliced scallion greens
2 tsp. white wine vinegar
Directions:
1. Peel and slice turnips. Add the butter and 1 tbsp. oil in a large saucepan and heat over medium.
2. Add onion and cook; stirring frequently until just beginning to brown (about 5 minutes).
3. Add turnips, rosemary, salt and pepper; stir to combine.
4. Cover and cook; stirring occasionally for about 10 minutes.
5. Add broth. Increase heat to high and bring to a boil.
6. Reduce heat to maintain a simmer. Cover and cook until the turnips are tender (10 to 12 minutes).
7. Meanwhile, toss the turnip greens (or spinach) in a medium bowl with carrot, scallion greens, vinegar and the remaining tablespoon of oil. Season to taste with salt and pepper.
8. Purée the soup in the pan using an immersion blender or transfer to a regular blender. Blend until smooth.
9. Serve topped with generous 1/4 cup of the salad.