Southern Turnip Green Soup (Florida Cooking) -

-turnips (1 pound) 6 tb Butter

1 c Chopped onions

1 1/2 ts Salt

1 1/4 ts Sugar

5 1/2 c Chicken stock

2 tb Lemon juice

2 c Half-and-half

4 tb Cooked grits

4 cups. Melt 3 tablespoons of the butter in a large skillet over moderate heat. Add the turnips and saute until crisp-tender, about 10 minutes. Add the onions, and saute

5 minutes or until tender, but not browned. Add

1/2 teaspoon salt,

1/4 teaspoon sugar, and 1 1/2 cups of the chicken stock. Blend well, stir in the lemon juice, and set aside. In another skillet, melt the remaining

3 tablespoons of butter. Add the greens and saute over medium heat for 10 minutes, until crisp-tinder. Add the remaining

1 teaspoon of salt,

1 teaspoon of sugar, and remaining

4 cups chicken stock. Blend well and remove from the heat and cool for 15 minutes. Puree the greens in a food processor or in batches in a blender. Add the pureed greens to the turnip mixture. Mix together and reheat. Add the half-and-half and the cooked grits, and adjust the salt and pepper to taste. Serve hot. FROM: The Florida Cookbook, by Jeanne Voltz and Caroline Stuart. Typed in by: Ronnie Wright