|Southern Turnip Green Soup|
Cut the turnip roots off the greens. Clean and wash the greens, discarding any blemished or yellowed edges. Tear the large leaves into smaller pices. Trim the ends and peel the turnips. Cube into bite-size pieces, enough to make 4 cups.
Melt 3 tablespoons of butter in a large skillet over moderate heat. Add turnips and saute until crisp-tender, about 10 minutes. Add 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 stock. Blend well, stir in the lemon juice, and set aside.
In another skillet, melt remaining 3 tablespoons of butter. Add the greens and saute over medium heat 10 minutes, until crisp-tender. Add remaining 1 teaspoon of salt, 1 teaspoon of sugar, and 4 cups stock. Blend well, remove from heat and cool for 15 minutes. Puree the greens in a food processor or in batches in a blender.
Add pureed greens to turnip mixture. Mix together and reheat. Add half-and-half and cooked grits, and adjust the salt and pepper to taste. Stir in chile paste and serve hot. Source: adapted from _The Florida Cookbook_ by Voltz and Stuart.
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