Creamy Turnip Soup with Cheese Crisps

1. 1

   Heat the olive oil in a large saucepan until shimmering.

2. 2

   Add the onion and garlic and cook over moderately high heat, stirring occasionally, until softened, about 6 minutes.

3. 3

   Add the turnips and cook, stirring frequently, until crisp-tender, about 5 minutes.

4. 4

   Add the wine and cook until almost evaporated, about 5 minutes.

5. 5

   Add the 4 cups of chicken stock and bring to a boil.

6. 6

   Reduce the heat to moderately low and simmer until the turnips are tender, about 25 minutes.

7. 7

   Working in batches, puree the soup in a blender or food processor, then strain it through a fine sieve.

8. 8

   Return the soup to a clean saucepan, stir in the scallions and cook over moderate heat for 5 minutes.

9. 9

   Whisk in the creme fraiche until fully incorporated; thin the soup with stock if necessary.

10. 10

    Season with salt and pepper.

11. 11

    Ladle the soup into shallow bowls and serve with the Cheese Crisps.

* Per serving · 4 servings · Values may vary.