Turnip Potage
(serves 3 to 4)
6 slender leeks, about 3/4 inch across
3 small yukon gold potatoes
6 small turnips
1 1/2 tablespoon unsalted butter
a few thyme sprigs
sea salt and freshly ground pepper cream
chopped parsley or thyme
Slice the white parts of the leeks crosswise and wash them well. Scrub the potatoes, quarter them lenghtwise, and chop. If the turnip skins are tender looking, quarter and chop the turnips with out peeling. Melt the butter in a soup pot. Add the vegetables, give them a toss, then add 1/2 cup water and the thyme. Simmer for 5 minutes, then add 5 cups water and 1 1/2 teaspoon salt. Bring to a boil, then simmer until the vegetables are tender, 25 to 30 minutes. Taste for salt, season with pepper, and stir in a few spoonfuls of cream. Garnish with chopped parsley or thyme.
