Turnip Soup Recipe

Ingredients

5 TBS Butter

5 TBS Flour

6 cups Chicken Stock, or Vegetable Stock or water

1 medium or 3-4 small Turnips, white or purple, peeled and cubed, yielding about 3 cups

1/4 tsp White Pepper

Salt, to taste

1 cup Milk or Cream

Preparation

Melt butter in heavy bottomed soup pot. Sprinkle flour over melted butter and stir to combine. Gradually whisk in stock until all incorporated. Add cubed turnip, bring to a gentle boil, and then reduce to a simmer until turnip is tender.

Puree soup either in a blender or with an immersion blender. Return to low heat, add milk or cream, and then season with salt and white pepper.

Soup can be made up to 3 days in advance and reheated before serving.