Potage a la Freneuse (Cream of turnip soup)

1. 1

   Peel the turnips and cut them into one-inch cubes.

2. 2

   Melt butter in a saucepan and add the turnips.

3. 3

   Cook, stirring occasionally, about 15 minutes.

4. 4

   Do not brown.

5. 5

   Add the chicken broth and potatoes and simmer until the vegetables are tender but not mushy, about 20 minutes.

6. 6

   Put the mixture through a sieve or food processor and let cool.

7. 7

   Chill thoroughly.

8. 8

   When ready to serve, stir in the cream and season with salt and pepper to taste.

9. 9

   Add a touch of Tabasco and the Worcestershire sauce.

10. 10

    Serve cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.