A delicious and nourishing soup for the family, ‘Turnip Soup may be accompanied by Croutons or crusty bread.
2 oz. butter
2 large turnips, peeled and chopped
1 large potato, peeled and chopped
1 large onion, chopped
1 tablespoon flour pints chicken stock, hot
1 teaspoon salt
1 teaspoons black pepper bay leaf
1 teaspoon grated nutmeg
11. oz. single cream
1 medium-sized carrot, scraped and grated
In a large saucepan, melt the butter over moderate heat. When the foam subsides, add the turnips, potato and onion and cook, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown. With a slotted spoon, remove the vegetables from the pan and set aside.
Remove the pan from the heat and stir in the flour to make a smooth paste. Gradually add the chicken stock, stirring constantly. Return the pan to the heat and bring the liquid to the boil, stirring constantly. Cook for 2 to 3 minutes or until the mixture thickens slightly.
Return the vegetables to the pan and add the salt, pepper, bay leaf and nut-meg. Reduce the heat to low and simmer the mixture, stirring occasionally, for 20 to 30 minutes or until the vegetables are very tender when pierced with the point of a sharp knife.
Remove the pan from the heat and pour the soup through a large strainer set over a large mixing bowl. With the back of a wooden spoon, rub the vegetables through the strainer into the bowl. Discard the pulp remaining in the strainer.
Alternatively, pour the soup into the jar of an electric blender and blend at high speed for 30 seconds or until the vegetables are pureed.
Return the soup to the saucepan and place the saucepan over low heat.
Stir in the cream and cook for 3 to 4 minutes or until the soup has heated through. Do not allow the soup to boil. Remove the pan from the heat and pour the soup into 4 warmed soup bowls. Sprinkle over a little grated carrot and serve immediately.