Spring Turnip, Endive, and Leek Brothy Milk Stew topped with Crumbled Raisin Corn muffins

Spring Turnip,  Endive, and Leek Brothy Milk Stew topped with Crumbled Raisin Corn Muffins

(serves ~4)

2-4 turnips depending on size, sliced into half moons

greens of the 2-4 turnips

1-4 leeks depending on size

3-4 Catalogna Emerald Endives

3 T freshly chopped rosemary

freshly squeezed lemon juice from 1/2 of a lemon

~2-3 cups of water

2 cups of milk

1 to 2 Parmigiano Reggiano Cheese Rind

Salt and Black Pepper to taste

1-2 T of olive oil

1-2 T of butter

2-4 raisin cornbread muffins, crumbled

Roughly Chop Turnip Greens and Blanch for ~5 minutes and for the end 2 minutes add in the roughly chopped Endives. Drain and rinse with cold water and set aside

Heat olive oil and butter in a pot over medium heat.

Add in chopped leeks, and half moon turnip slices, salt, pepper, rosemary, and lemon juice and cover with lid and let steam for about 10 minutes.

Pour in water and milk and put in the cheese rinds. Let simmer for ~12 minutes more with in the last 4 minutes go ahead and add in the greens that were set aside. Observe to see if soup is brothy enough and if it needs more liquids just add some more milk and water. 

Crumble the corn muffins.

Serve up the warm soup in large soup bowls and top with corn muffin crumbles.