SOUTHERN TURNIP GREEN SOUP

• 1 bunch young turnip greens with turnips
• 6 Tablespoons Butter or Ghee (clarified butter), or oil
• 1 cup chopped onions
• 1 1/2 teaspoon sea salt
• 1 1/4 teaspoon honey or agave nectar
• 5 1/2 cup stock
• 2 Tablespoons lemon juice
• 2 cups half-and-half, or milk
• 4 Tablespoons 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. 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 honey, and 1 1/2 cups of the stock. Blend well, then 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-tender. Add the remaining 1 teaspoon of salt, 1 teaspoon of honey, and remaining 4 cups 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 hot.