Hakurei turnips are a Japanese variety that is also called salad turnips because they can be eaten raw. They have a crisp texture and flavor similar to kohlrabi – slightly sweet, crunchy, with a mild touch of earthiness. Hakurie turnips are very commonly eaten along with their nicely flavored green tops as a salad. We grew an abundance of hakurei turnips, which means our vegetable CSA members received the perfect amount of turnips to make this delicious turnip soup.

Creamy hakurei turnip soup feels luxurious, like eating at a top farm-to-table restaurant in Los Angeles or New York City. The recipe comes together quickly, and a refreshing salad made of turnip greens tops the soup providing a contrasting texture and flavor.

This turnip soup can be eaten as a meat-free meal, or pairs well with a grilled pork chop or roasted chicken. Add a glass of chilled oak forward chardonnay, and you’ve got yourself a Michelin-star meal at home.

I’ve used our ghee and coconut oil in this recipe, which is available for purchase by our customers in the Farm Club. The stock base for the soup is made from bones in our Bone Stock-Up. Bone broth or stock is great to always have on hand for times like this!

Ingredients

1 pound turnips, well scrubbed

1 1/2 cups thinly sliced turnip greens

2 Tbs extra virgin olive oil or coconut oil

1 Tbs ghee

1 medium onion, sliced

1/2 tsp dried rosemary

1/2 tsp and a pinch of salt

1/4 tsp freshly ground pepper plus a pinch

3 cups chicken or pork stock

1 small tomato cut into small wedges

2 tsp white wine vinegar

Method

Vigorously scrub turnips with a vegetable scrubber or peel the thin outer skin, then slice them into uniform pieces. Heat 1 Tbs oil and ghee in a large saucepan over medium heat. Add the onion and cook until they begin to turn soft and translucent approximately 5 minutes. Add the turnips, rosemary, 1/2 tsp salt, and 1/4 tsp white pepper, and stir to combine. Cover and cook occasionally, stirring for about 10 minutes. Add stock and increase the heat to bring it to a boil. Reduce the heat to maintain a simmer, cover, and cook until the turnips are tender about 10-15 minutes.

Meanwhile, toss the turnip greens in a medium bowl with tomato slices, vinegar, 1 Tsp oil, a pinch of salt, and pepper. Once the turnips are tender, puree the soup until smooth. Serve the soup topped with 1/4 cup of salad on top.

Pictured: paper-thin onion and lardo included in the salad