Turnip Bisque

1. 1

   Preheat the oven to 400 degrees.

2. 2

   Brush a baking sheet very lightly with oil.

3. 3

   Using a vegetable peeler, make long, very thin strips from 1 of the turnips.

4. 4

   Place the strips on the baking sheet and bake until crisp and partly browned, about 6 minutes.

5. 5

   Set aside.

6. 6

   Cut the remaining turnips and potato into 1-inch pieces and place in a medium-size saucepan with 2 cups of the chicken broth.

7. 7

   Bring to a boil over medium-high heat.

8. 8

   Reduce to a simmer.

9. 9

   Cook until the vegetables are tender, about 15 minutes.

10. 10

    Drain, reserving the liquid.

11. 11

    Place the vegetables and 1/4 cup of the broth in a food processor and puree until smooth.

12. 12

    Add the remaining broth, the salt and pepper to taste.

13. 13

    Puree until smooth.

14. 14

    Divide among 4 soup bowls.

15. 15

    Drizzle the milk in a circle over the soup.

16. 16

    In the center of each circle, sprinkle turnip crisps and thyme leaves.

17. 17

    Serve immediately.

No additional tips available.