1 T olive oil (or use all olive oil)
1 T unsalted butter (or use all butter)
1 yellow onion, peeled and sliced
1 clove garlic, sliced thin
1 T water
1 bunch Japanese turnips with greens
1 bay leaf
1/2 t chopped thyme leaves
1 small piece prosciutto or smoked bacon (optional)
4 cups chicken or vegetable stock, or water
salt and pepper
parmesan cheese

1. Melt butter with olive oil in a nonreactive pot. Add onion and garlic, along with a tablespoon of water, and stew, covered, until they are soft and translucent.

2. Trim off the stems and greens from the turnips and reserve the greens. If the turnips are young and tender, there is no need to peel them. Trim off their roots, slice the turnips thin and add them to the pot. Stew them for a few minutes, until they begin to soften. Add the bay leaf, thyme, prosciutto or bacon if using, chicken stock, and seasonings. Cover and simmer over low heat for about 1/2 hour.

3. Wash the turnip greens and cut them into 1/2″ wide strips and stir them into the soup. Simmer the soup for another 10 minutes or so, until the greens are soft and tender.

4. Serve, garnishing the soup with a few curls of shaved parmesan.