SERVES: 6 | PREP TIME:
8 slices bacon, cut into 1/4-inch wide strips
1/4 large onion, medium diced
4 large carrots, peeled and medium diced
5 medium turnips, peeled and medium diced
2 cloves garlic, minced
6 cups chicken broth, or more as needed
1 bunch turnip greens, washed, rough stems removed, and cut into 1/4-inch wide ribbons
1/2 cup shredded Parmesan
salt and pepper to taste
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.
Bring the soup to a boil over high heat, then reduce the heat to low. Simmer until the carrots become tender, about 15 minutes. Add the turnip greens and reserved bacon, then cook for 5 minutes more. Ladle the soup into bowls, sprinkle with Parmesan, and serve.