Recipe: Turnip Soup

Turnip Soup
Rec.food.recipe/Melody Zlatkin/1994
Makes 6-8 servings

2 cups turnips, peeled and chopped
1/2 cup small red potatoes, peeled and chopped
4 cups chicken broth (canned is fine, homemade is better)
1 cup milk
1/8 teaspoon white pepper
1/4 teaspoon salt
1/4 teaspoon nutmeg

Combine turnips, potatoes, and stock in a medium sized saucepan. Cook over medium heat for about 20 minutes, until veggies are fork tender. Remove from heat.

Transfer entire contents of the pan to a food processor or blender and puree until smooth. Return mixture to the saucepan and bring to a boil over medium heat. Boil 2 minutes. Remove from heat. Add remaining ingredients, lower heat, and cook just until soup begins to steam. DO NOT BRING BACK TO A BOIL.