Pot Likker Soup

Name: Pot Likker Soup
Total time: 1 h 20 min
Yield: About five cups, serving four as a first course
Cuisine: southern
Ingredients: 1 pound unblemished turnip greens, trimmed of tough stems and any discolored leaves, washed and roughly chopped (about 3/4 pound trimmed weight or 9 cups loosely packed); 2 cups chicken broth, preferably homemade; 1/4 pound bacon, preferably double-smoked; 2 medium carrots, peeled and cut into chunks; 2 medium yellow onions, peeled and halved; 1 herb bouquet, tied in cheesecloth, consisting of 3 large cloves garlic, halved; 2 whole dried hot peppers (or 1/2 teaspoon dried red-pepper flakes); 8 whole black peppercorns; 10 sprigs fresh parsley; 2 sprigs fresh thyme (or 1/2 teaspoon dried); 1 smal; 1/2 cup cream; 12 baby turnips (about 3/4 inch in diameter), trimmed and washed but not peeled; if baby turnips are unavailable, substitute diced, peeled turnips; 1/4 cup cooked, crumbled bacon for garnish, optional

By Sarah Belk

Total Time: 1 hour 20 minutes
Rating: 4(7)
Comments: Read comments

Featured in: FOOD; The South Rises Again

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:About five cups, serving four as a first course

1pound unblemished turnip greens, trimmed of tough stems and any discolored leaves, washed and roughly chopped (about ¾ pound trimmed weight or 9 cups loosely packed)
2cups chicken broth, preferably homemade
¼pound bacon, preferably double-smoked
2medium carrots, peeled and cut into chunks
2medium yellow onions, peeled and halved
1herb bouquet, tied in cheesecloth, consisting of 3 large cloves garlic, halved; 2 whole dried hot peppers (or ½ teaspoon dried red-pepper flakes); 8 whole black peppercorns; 10 sprigs fresh parsley; 2 sprigs fresh thyme (or ½ teaspoon dried); 1 smal
½cup cream
12baby turnips (about ¾ inch in diameter), trimmed and washed but not peeled; if baby turnips are unavailable, substitute diced, peeled turnips
¼cup cooked, crumbled bacon for garnish, optional

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Place all ingredients except the turnips and cooked bacon in large saucepan with just enough water to cover vegetables and bring to a boil. Lower heat and simmer partially covered for one hour, adding water as necessary to cover vegetables.
Step 2
Set a colander over a large saucepan and strain the soup. Discard the onion, carrot and bacon pieces and the herb bouquet. Set the greens aside. Return the liquid to a boil and add the turnips. Lower the heat and simmer until the turnips are crisp-tender, approximately 10 minutes. There should be three cups liquid; add water or reduce as necessary. Set the turnips aside.
Step 3
In a food processor, puree the reserved greens with half the cooking liquid. Return the puree to the remaining cooking liquid in the saucepan. Add cream and turnips and heat through. Ladle into bowls and sprinkle with bacon, if desired.

Tip