MMMMM----- Recipe via Meal-Master (tm) v8.05
  Categories: Soups
       Yield: 6 Servings
    1.00 bn Young turnip greens with-
            -turnips (1 pound)
    6.00 tb Butter
    1.00 c  Chopped onions
    1.50 ts Salt
    1.25 ts Sugar
    5.50 c  Chicken stock
    2.00 tb Lemon juice
    2.00 c  Half-and-half
    4.00 tb Cooked grits
            Salt and freshly ground-
            -pepper to taste
   Cut the turnip roots off the greens.  Clean and wash the greens,
   discarding any blemished or yellowed edges.  Tear the large leaves
   into smaller pices. Trim the ends and peel the turnips.  Cube into
   bite-size pieces, enough to make 4 cups.
   Melt 3 tablespoons of the butter in a large skillet over moderate
   heat. Add the turnips and saute until crisp-tender, about 10 minutes.
   Add the onions, and saute 5 minutes or until tender, but not browned.
   Add 1/2 teaspoon salt, 1/4 teaspoon sugar, and 1 1/2 cups of the
   chicken stock. Blend well, stir in the lemon juice, and set aside.
   In another skillet, melt the remaining 3 tablespoons of butter.  Add
   the greens and saute over medium heat for 10 minutes, until
   crisp-tinder.  Add the remaining 1 teaspoon of salt, 1 teaspoon of
   sugar, and remaining 4 cups chicken stock.  Blend well and remove
   from the heat and cool for 15 minutes.  Puree the greens in a food
   processor or in batches in a blender. Add the pureed greens to the
   turnip mixture.  Mix together and reheat. Add the half-and-half and
   the cooked grits, and adjust the salt and pepper to taste.  Serve
   FROM:  The Florida Cookbook, by Jeanne Voltz and Caroline Stuart.
   Typed in by:  Ronnie Wright