Puree Of Turnip Soup
|Sliced young turnips||2 Cup (32 tbs)|
|Sliced potatoes||1 Cup (16 tbs)|
|Onion||1 Small, sliced|
|Flour||1 1⁄2 Tablespoon|
|White stock/Chicken stock||3 Cup (48 tbs)|
|Milk||1 Cup (16 tbs)|
|Chopped parsley||1 Tablespoon|
Melt butter; cook turnips, potatoes, and onion gently until tender, 20 to 30 minutes.
Sprinkle in a little flour; blend thoroughly.
Pour in stock; mix well; bring to boil.
Reduce heat; simmer 15 minutes.
Put into electric blender or food processor; blend until smooth.
Reheat; add more seasoning, if necessary, and milk.
Sprinkle with parsley; serve croutons separately.