Turnip Greens Soup with Orzo
Makes 4 servings
- 2 pounds turnip greens
- 4 cloves garlic, chopped
- 5 cups chicken stock
- 1/2 cup orzo
- 1/4 cup extra virgin olive oil
- 1/2 cup freshly grated Parmesan or Pecorino Romano
- coarse salt and freshly ground black pepper to taste
- cayenne pepper to taste
WASH and roughly chop turnip greens. Combine greens, garlic and chicken stock in a large pot. Bring to a boil, reduce heat and simmer, covered, until greens are tender, about 30 minutes. Puree with an immersion blender or, if using a standard blender, puree and return to the pot. Season to taste with salt, black pepper and cayenne.
COOK orzo in salted, boiling water according to package directions until al dente. Drain and add to turnip greens. Adjust seasonings. Serve soup drizzled with olive oil and sprinkled with grate cheese.