Silken Turnip and Potato Soup

1. 1

   In a large heavy stockpot or casserole, melt the butter until it foams.

2. 2

   When the foam subsides, add the onions and cook over moderate heat until softened but not browned, about 5 minutes.

3. 3

   Add the turnips and potatoes and stir to coat with the butter.

4. 4

   Add 2 teaspoons of salt, cover and cook over low heat, stirring occasionally, until tender, about 20 minutes.

5. 5

   Stir in the chicken stock and bring to a simmer.

6. 6

   Cover partially and cook over moderate heat until the vegetables are very tender, about 10 minutes.

7. 7

   Working in batches, puree the soup in a blender until perfectly smooth.

8. 8

   Return the soup to the pot and season with salt and the nutmeg.

9. 9

   Ladle the soup into shallow bowls and garnish with the basil before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.