ingredients:
- 6 slices uncared bacon, cut into 1/2 inch pieces
- 1 tbsp. unsalted butter
- 1 large sweet yellow onion, diced
- 1/2 fresh red fresno pepper, chopped (or 1/8 tsp.
- 6 green onions, sliced (from our c.s.a., coon rock farms)
- 7 cloves of garlic, pressed and sliced
- 6 cups diced fresh scarlet turnips (from our c.s.a., coon rock farms)
- 1-2 small radishes sliced for garnish
- 1 tbsp. coarse kosher salt
- 1 tbsp. fresh ground black pepper
- 4 cups of water
- 1 flat tbsp. chicken Better than Bouillon (BtB)
- 3 large bay leaves
- 4 healthy sprigs of thyme
- 1/4 cup champagne vinegar
- croutons
preparation:
- spread bacon pieces out so they cover the bottom of an enameled cast iron dutch oven. fry the bacon on medium heat until the bottom of the pan turns a medium brown from the gradoux of the bacon. remove bacon to drain and remove approximately half of the rendered fat. reserve a bit of crumbled bacon to garnish the soup for serving.
- sauté yellow onion, green onions, garlic, and fresno (or cayenne) pepper in rendered bacon fat and butter. reserve about 1 tsp. of green onions per serving for garnish. stir occasionally and scrape all of the gradoux from the bottom of pan until veggies are wilted.
- add turnips, salt, and black pepper to vegetable mixture. stir well and sauté for 10 minutes. stir occasionally to ensure nothing is sticking to the bottom of your dutch oven.
- add bay leaves, thyme, and water. bring to a boil for 5-10 minutes.
- cover and cook on low-medium for about 20 minutes or until turnips are tender.
- let cool to a safe temperature, remove bay leaves, and use an immersion blender to purée soup.
- reheat soup to a hot, serving temperature. add and stir in champagne vinegar immediately before serving.
- top with croutons, bacon crumbles, turnip slices, and green onions to serve.