Turnip Soup with a Garnish of Sautéed Turnip Greens & Parmesan Cheese Crisps

Remove the turnip greens from the turnips. Wash both thoroughly, giving the greens two soaks in cold water to be sure that all the sand is removed. Reserve the greens for the garnish. Baby turnips do not need to be peeled. Slice the turnips approximately 1/4-inch thick.

Heat the oil in a medium saucepan over medium heat. Add the shallots and garlic and cook, stirring frequently, until the shallots are translucent, two to three minutes. Add the bay leaf, thyme, ham hock, chicken stock, and cream. Simmer the soup over medium heat until the turnips are tender, 10 to 15 minutes.

Remove the bay leaf, thyme, and ham hock. Puree the soup with an immersion blender or, working in batches if necessary and keeping a firm hand on the top, in a blender. Season the soup with salt and pepper to taste.
While the soup is cooking, slice the greens into ribbons about 1/2-inch thick. Heat the butter in a frying pan over medium heat. Add the turnip greens. Season with salt and pepper and sauté until tender, two to three minutes. Garnish the soup with some of the sautéed greens, shards of Parmesan cheese, Parmesan crisps, and croutons.

For the croutons:

Preheat the oven to 350°F.

Cut 1/4-inch-thick long croutons from the baguette. Place them on a baking sheet. Drizzle them with olive oil and sprinkle evenly with sea salt. Toast for approximately 15 minutes, or until golden brown. Remove from the oven and cool. Place one on each bowl of soup. Line with micro herbs and edible flowers of your choice.

For the Parmesan crisps:

Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.

Evenly sprinkle the Parmesan over the entire surface. Bake the crisps for approximately 18 minutes, or until golden brown. Remove from the oven and cool. Break into irregular pieces, approximately three inches in size.