From Chez Panisse VEGETABLES by Alice Waters

1 Yellow onion
½ tsp. chopped thyme leaves
1 Clove garlic
1 small piece prosciutto or smoked bacon -(a parmesan cheese rind can substitute)
1  TB olive oil
1 TB sweet butter
8 Cups chicken or vegetable stock
2  Bunches young turnips with greens ( about 2 ½ lbs.)
1 Bay leaf
Salt Pepper, Reggiano parmesan

– Peel and slice onion and garlic (thin slices)
– Put in a pan with olive oil and butter and 1 TB water. Stew over low heat, covered, until soft and translucent.
– Trim off the stems and greens from the turnips (reserve the greens) – trim off the roots
– Slice the turnips thin and add them to the pot
– Stew for a few minutes until they begin to soften
– Add the bay leaf, thyme, prosciutto (or substitute, see ingredient list), stock, salt and pepper
– Cover and simmer over low heat for 30 minutes
– Wash turnip greens and cut them into ½ inch wide strips , stir them into the soup and simmer 10 more minutes
– Garnish with a few curls of shaved Parmesan

Serves 8