SPRING TURNIP POTAGE

The easiest way to clean spring onions or leeks, which can get sandy mud stuck in their many layers, is to slice them in half lengthwise, then cut them crosswise into 1/4" semicircles. Place in a bowl and fill with warm water, swish them around a bit, and let them soak for a few minutes. Lift them out of the water. The sandy bits will have sunk to the bottom, and you will have yourself some squeaky clean alliums.

4 tablespoons butter

5 or 6 medium spring onions or slender leeks, or a combination, sliced and washed thoroughly (see headnote)

4 small yellow or red potatoes peeled and cut into quarters

1 pound spring turnips trimmed and cut into quarters

Turnip greens and stems, chopped

A few sprigs of thyme, plus extra for garnish

2 bay leaves

Sea salt and pepper to taste

5 cups homemade chicken stock or vegetable broth

A few tablespoons heavy cream

Melt the butter in a large soup pot or Dutch oven over medium heat. Add the alliums and sweat until soft. Add the turnips and potatoes and toss to coat in the butter, cooking and stirring for a minute or two. Add the thyme, bay leaves, salt, pepper, and stock. Bring to a boil, and then reduce to a simmer. Cook, partially covered, until the vegetables are fork tender, 15 or 20 minutes. Add the chopped turnip greens and simmer 10 minutes more. Serve with a splash of cream and a few fresh thyme leaves.

Adapted (slightly) from Deborah Madison's Local Flavors

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