Good hot, warm or cold. Made with all cream, it’s quite rich; for summer fare you might want to use milk, or combine milk and cream. If you don’t want to use or don’t have bacon, just sauté the onions in some oil. Other greens will work here, as would zucchini in place of turnip roots…
This soup could be puréed–to do that I would cook the bacon, remove it from the pan and then add it later to the puréed mixture, though I guess one could also purée the bacon along with everything else…
4 slices bacon, chopped into 1-inch pieces
1 medium onion, thinly sliced or diced
Japanese turnip roots, thinly sliced or diced
salt, to taste
1 bunch Japanese turnip greens, or other greens, chopped
4 c chicken or vegetable broth (or a combination of broth and water)
2 c cream, half and half, milk, or a combination; or non-dairy substitute
1/2 c grated Parmesan cheese
pepper, to taste
1. In a soup pot or Dutch oven, cook bacon over moderate heat for a couple of minutes, until it has rendered some of its fat. Or, heat oil. Add onions and turnip roots, along with salt. Sauté, stirring, for about 5 minutes, until onion is soft. Add greens, stirring to combine. Cook for about a minute, to wilt the greens some.
2. Add the broth. Bring to a simmer and cook for about 20 minutes, until the turnip roots and greens are tender or to your liking. Add the cream. Bring to a gentle boil, then simmer for 5 more minutes. Stir in grated Parmesan and pepper. Taste for seasonings.
3. Serve immediately, or allow to cool to room temperature and serve, or place in refrigerator to chill.