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Cream of turnip soup
Serves 4
450g/1lb turnips, plus 75g/3oz of the leaves, or watercress
1 onion, peeled and chopped
15g/ ½ oz butter
4tbls double cream
salt and freshly ground black pepper
grated nutmeg
extra cream and chopped chives to garnish
Scrub the turnips and cut them into even-sized dice; wash and roughly chop the leaves or watercress. Melt the butter in a large saucepan and put in the onion; cover and cook for 5 minutes, then add the turnips and the green tips or watercress and cook, covered, for a further 5 minutes. Pour in 850ml/1 ½ pints of water, bring to the boil and simmer for about 20 minutes, or until the vegetables are tender. Liquidize the soup thoroughly, then pour it back into the saucepan and stir in the cream, salt, pepper and nutmeg to taste. To serve, garnish with cream and chopped chives.
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