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
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