2 Tbsp. butter or olive oil
1 small yellow onion, medium-diced
1 lb. peeled Hakurei turnip, medium-diced
4 cups water or low-sodium chicken broth
1 bumch red Russian kale, washed and chopped
Salt and pepper to taste
1/2 cup heavy cream (optional)

Heat butter or oil in saucepan over medium heat. Add onions; cook slowly, sitrring occasionally, until they are translucent (don’t let them brown). Add the turnips and water/broth. Broing to a boil, then reduce to a summer and cook until the turnips are soft when pierced with a fork, approximately 15 minutes. Add the greens and cook them until they wilt, about 5 minutes. Puree the soup with an immersion blender (or in batches in a blender or food processor) until smooth. Season to taste with salt and pepper.

Optional: You may pass soup through a strainer to take out hte little bits and make it smoother.

Optional: For a creamy version, add heavy cream at the end and heat through.

Makes 4 servings.