So tasty, you will ask for seconds!
INGREDIENTS FOR 6 PORTIONS
- Butter
- 2 cups white turnips (peeled and chopped)
- 1 potato
- 1 medium carrot
- 1 chopped onion
- 1 tbsp. flour
- 5 cups chicken broth
- 1 bay leaf
- ½ tsp. nutmeg
- Salt and pepper
PREPARATION
In a saucepan, melt the butter.
Add turnips, onion and potato.
Cook until onion is tender.
Remove vegetables from saucepan and set aside.
Stir in the flour to make a smooth paste.
Gradually add chicken broth.
Add vegetables back to saucepan.
Add salt, pepper, bay leaf and nutmeg.
Reduce heat and cook 20-30 minutes until tender.
Remove from heat, remove bay leaf and pour soup into a blender and puree until smooth.
Add soup back to saucepan and simmer over low heat. Stir in cream and cook 4 minutes. Do not boil.
Serve topped with grated carrots.