Green) Turnip Soup*

Contributed By: 
Robin McLennan
This is a very simple Chinese soup said to cleanse toxins from the body. It is not considered to be too warming, but is neutral in character.
Ingredients: 

1 lb. turnips**
3 medium carrots
8 oz. locally grown pork neck bones or pork ribs cut into bite sized pieces
generous pinch pepper
pinch of sugar
finely sliced spring onion

Instructions: 

Scrub, trim and peel the turnip. Cut the turnip lengthwise into quarters, then cut crosswise into 1-inch pieces. Trim the ends of the carrots and cut on the diagonal slice into ½ inch thick slices.

In a 2 1/2-quart saucepan, bring 2 quarts of water and the pork to a boil over high heat. Skim scum off, and add turnip and carrots, returning to a boil. Cover, reduce heat to low and simmer 3 hours. If used neck bones, remove from soup. Add pepper, salt, sugar to taste, garnish with spring onion and serve hot.

*modified from “The Wisdom of the Chinese Kitchen,” by Grace Young
**Chinese green turnips are traditionally used in this soup, but use what you can find