Before you turn up your nose at the mention of turnips, these are hakurei turnips, a Japanese turnip that is mild, sweet and tender without the sharp flavor of its western relative the dreaded turnip. This pureed soup is so simple it’s almost ridiculous with few ingredients, it’s big on flavor and health benefits. Hakurei turnips, leeks, broth or water, heavy cream, the turnip greens and bacon or pancetta for a garnish. Here’s how to make it:

Hakurei turnip soup

Serves 3-4 depending on serving size

2-3 bunches hakurei turnips with the greens washed, trimmed and cut in quarters

1 leek sliced and washed very well

4 cups chicken or vegetable broth or water (I used chicken bone broth)

1/4 c heavy cream

handful of turnip leaves washed well

1/2 cup chopped bacon or pancetta

olive oil and butter

salt and pepper if needed (if you use broth and its salted you may not need much salt)

Heat olive oil and 1 tbs butter on medium heat in soup pot, add the leeks and saute just until tender not browned. Add the turnips and continue to saute for a few minutes. Add the broth or water, bring to a boil then reduce heat to medium and cook until turnips are tender (approximately 30 minutes). Turn off the heat and let sit about 20 minutes so it’s not quite so hot.

Scoop out the turnips and leeks and put in blender (you can also use an immersion blender) with some of the broth. Puree until smooth. If there is broth left in the pot pour it into a measuring cup and set aside. Pour the pureed turnips back into the soup pot, add the heavy cream, if its too thick add a little of the leftover broth to desired consistency, season to taste, heat on low for a few minutes.

In cold saute pan add the chopped bacon or pancetta and turn flame to medium high. Saute until browned and crisp. Remove to a paper towel to drain. Add the turnip leaves and saute until tender. Note: starting with a cold pan is best to efficiently render the fat.

Garnish soup with the turnip greens and bacon/pancetta.

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