Creamed Turnip Soup -

1 T Chopped shallots

1/2 T Olive oil

1 c Cream

2 Peppercorns

1/4 c White wine

3 oz Finely grated Parmesan

-cheese Salt and pepper to taste Blanch turnip greens, then submerge in ice water and drain. Lightly saute shallots in olive oil. Add cream, peppercorns and white wine. Reduce by half and strain. Place blanched turnip greens in food processor. While pureeing add cream mixture. Add cheese, salt, and pepper. MM Format by John Hartman Fidonet Cooking Echo Recipe Submitter unknown