- 1/4 cup [60 g] butter
- 2 large turnips, peeled and chopped
- 1 large onion, chopped
- 1 large potato, peeled and chopped
- 1 tablespoon [8.75 g] flour
- 5 cups [1.25 L] warm chicken broth
- 1 bay leaf
- 1/2 teaspoon [2.5 mL] freshly grated nutmeg
- Salt and pepper, to taste
- 3/4 cup [190 mL] light cream or
half heavy [35%] cream and half milk
- 1 medium carrot, peeled and finely grated
- Into a large casserole, melt butter over medium heat until no longer shiny.
- Add chopped turnips, onion and potato.
- Cook, stirring occasionally for 5 to 7 minutes, until onion is tender and translucent but not colored.
- Using a slotted spoon, remove vegetables from casserole; reserve.
- Away from heat, stir flour into casserole juices until smooth.
- Slowly pour in warm chicken broth, stirring.
- Simmer for 3 minutes, until slightly thickened.
- Add reserved vegetables, bay leaf and freshly grated nutmeg; salt and pepper.
- Lower heat; simmer for 20 to 30 minutes, until vegetables are soft, stirring occasionally.
- Remove casserole from heat, discard bay leaf and puree mixture, a little at a time, into a blender.
- Pour puree back into casserole; return over low heat.
- Stir in cream or cream and milk; reheat soup for 4 minutes, until hot, without boiling.
- Pour soup into 4 individual soup bowls.
- Serve, each serving garnished with a little finely grated carrot.