Potage a la Freneuse (Cream of turnip soup)

Jessi Jams

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1 h servings
Serving size has been adjusted!
Original recipe yields 8 servings

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  1. Peel the turnips and cut them into one-inch cubes.
  2. Melt butter in a saucepan and add the turnips. Cook, stirring occasionally, about 15 minutes. Do not brown.
  3. Add the chicken broth and potatoes and simmer until the vegetables are tender but not mushy, about 20 minutes. Put the mixture through a sieve or food processor and let cool. Chill thoroughly.
  4. When ready to serve, stir in the cream and season with salt and pepper to taste. Add a touch of Tabasco and the Worcestershire sauce. Serve cold.


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