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Ingredients

• 6 Tbsp unsalted butter
• 4 medium onions, thinly sliced
• 3 pounds fresh, young turnips, peeled and thinly sliced
• 1 1/2 pounds of Russet baking potatoes, peeled and thinly sliced
• Salt
• 6 Cups of chicken stock*
• 1/4 teaspoon freshly grated nutmeg
• 1/4 cup finely shredded basil for garnish

*If cooking gluten-free, use homemade stock or gluten-free packaged stock.

Method

1 In a large heavy stockpot or casserole, melt the butter until it foams. When the foam subsides, add the onions and cook over moderate heat until softened but not browned, about 5 minutes. Add the turnips and potatoes and stir to coat with the butter. Add 2 teaspoons of salt, cover and cook over low heat, stirring occasionally, until the vegetables are tender, about 20 minutes.

2 Stir in the chicken stock and bring to a simmer. Cover partially and cook over moderate heat until the vegetables are very tender, about 10 minutes.

3 Working in batches, purée the soup in a blender until perfectly smooth. Return the soup to the pot and season with salt and the nutmeg. Ladle the soup into shallow bowls and garnish with the basil before serving.

Serves 8.