Cream Of Turnip Soup

1. 1

   Saute the onions in the olive oil in a large heavy saucepan until limp ( 5 mins ).

2. 2

   Add the turnips and potatoes to the pan , pour in the chicken stock, add the white pepper and cayenne pepper and season with salt.

3. 3

   Simmer for 1 hour, until all the vegetables are soft.

4. 4

   Let cool slightly.

5. 5

   Puree in a blender ( BE CAREFUL NOT TO BURN YOURSELF ).

6. 6

   Pour pureed soup back into the saucepan and add the heavy cream, warm through and serve, garnishing with drizzled cream and cilantro ( or herb of choice ).

* Per serving · 4 servings · Values may vary.

No additional tips available.