Cooked low and slow with bacon, garlic, and a heavy hand of Parmesan, this turnip soup will make you rethink everything you thought you knew about turnips. ForYou® turnips, carrots, and onions form the base — mild, savory, deeply cozy. It’s the comfort food you didn’t know was waiting.
- 8 slices bacon, cut into 1/4″ wide strips (leave out for vegetarian)
- 1/4 large [onion](https://www.miedemaproduce.com/onions), medium diced
- 4 large [carrots](https://www.miedemaproduce.com/carrots), peeled and medium diced
- 5 medium [turnips](https://www.miedemaproduce.com/turnips), peeled and medium diced
- 2 cloves garlic, minced
- 6 C. chicken broth, or more as needed
- 1 bunch turnip greens, washed, rough stems removed, and cut into 1/4″ wide ribbons
- 1/2 C. shredded Parmesan
- salt and pepper to taste
1. Place a large saucepan over medium heat. Add the bacon and cook until crispy, about 7 minutes. Using a slotted spoon, transfer the bacon to a plate and set aside. Drain all but 1 tablespoon of the bacon fat from the pan, then add the onions and carrots. Cook until the onions become tender, then add the turnip, garlic, broth, salt and pepper.
2. Bring the soup to a boil over high heat, then reduce the heat to low.
3. Simmer until the carrots become tender, about 15 minutes.
4. Add the turnip greens and reserved bacon, then cook for 5 minutes more.
5. Ladle the soup into bowls, sprinkle with Parmesan, and serve.
