Originally posted by Grampy
If you think of a turnip as a potato with an attitude, you will be on the right track. I would sauté onions and pancetta in a little olive oil. Add diced turnips and thyme and sauté another few minutes. Then add stock of your preference, salt and pepper to taste, and cook until turnips are just tender. Then add greens until tender. Adjust seasonings. That would work for me. You might want to do a 3 to 1 ratio of turnip to potato, though.
Pancetta wasn't readily available in Lowcountry SC in the 1930's and '40's, and the only solids in our soup were onion, turnip (cut in chunks), pork, and a moderate number of cut turnip greens for a slightly bitter contrast to offset the sweetness of the other ingredients. Certainly there were no potatoes in it; that was rice country, and potatoes were not really a staple. Soups in the SC lowcountry are generally eaten with rice in them.
As mentioned by a poster above, there are countless recipes for turnip soup (many simply copied from each other). But none have the simplicity and balanced flavors of what I remember and am trying to duplicate. I've come pretty close, but not quite gotten there. I'm beginning to think that it may be the flavor of the pork available now, or even the breeds (we raised our own, as we also did with onions and turnips).