This soup was a hit with my whole family! I used ham instead of sausage because that's what I had on hand, so I omitted the extra salt. I followed directions and precooked the greens, as my previous experience with turnip greens proves them to be very bitter otherwise. I also used carrots instead of red pepper, green onion instead of leeks, and pinto beans instead of white beans again, because that's what I had on hand. I agree with the other person who omitted cheese - it's not necessary in my opinion, but my kids liked it on their soup. Thanks for a great recipe!Read More
I chose this soup based on its colorful picture and the fact that I had never tried eating a turnip. That being said, after reading through the recipe I immediately didn't like the idea of precooking the greens so I asked the southern boy that I married what he thought and he said to add them last thing. He also suggested leaving out the parmigiana cheese cause it might get stringy. I left it out so that it was dairy free! Happy to report I like turnips and that they can be compared to a potato in texture and color but they have more flavor - I'll definitely be using them again in recipes. I also only put in seven large turnip leaves after removing the course center and stem and chopping them into nice sized rectangles.
Two bowls later - yum. I'm looking forward to tomorrow and leftovers!
Oh forgot to mention I didn't have two cans of white kidney beans so I substituted a can of light red ones. See for yourself - this soup is gorgeous!Read More
I thought this was a really good fall soup. My family liked it very much.Read More
If you like fall flavors, it was great. My whole family loved it.
I have to say that I thought this soup was disgusting. If you are determined to make this -- here's my advice. Skip the turnip greens altogether. YUCK. If you love turnip greens and want to add them, don't cook them ahead of time. Add them fresh when you add the the chicken broth. Here's my second advice -- don't make the soup.