Cream Of Turnip Soup
|Butter||2 Ounce (50 Gram)|
|Turnips||3 , chopped|
|Onion||1 Large, chopped|
|Potato||1 Small, chopped|
|Chicken stock||1 3⁄4 Pint (1 Liter)|
|Grated nutmeg||1⁄2 Teaspoon|
|Single cream||5 Fluid Ounce (150 Milliliter)|
|Chopped parsley||1 Tablespoon (For Garnish)|
Melt the butter in a saucepan.
Add the turnips, onion and potato and fry for 5 minutes.
Stir in the stock, salt and pepper to taste, bay leaf and nutmeg and bring to the boil.
Simmer for 20 minutes or until the vegetables are tender.
Remove the bay leaf.
Rub the soup through a strainer or puree in an electric blender.
Return to the saucepan and reheat.
Stir in the cream and heat gently.
Garnish with the chopped parsley.