A Rough and Ready Turnip Potage

From Deborah Madison’s Local Flavors.

INGREDIENTS

6 slender leeks, about ¾ inch across

3 small Yukon Gold potatoes

6 small turnips

11/2 tablespoons unsalted butter

a few thyme sprigs

sea salt and freshly ground pepper

cream

chopped parsley or thyme

PREPARATION
Slice the white parts of the leeks and wash them well. Scrub the potatoes, quarter them lengthwise, and chop. If the turnip skins are tender looking, quarter and chop the turnips without peeling.

Melt the butter in a soup pot. Add the vegetables, give them a toss, then add ½ cup water and the thyme. Simmer for 5 minutes, then add 5 cups water and 1/1/2 teaspoons salt. Bring to a boil, then simmer until the vegetables are tender, 25 to 30 minutes. Taste for salt, then season with pepper, and stir in a few spoonfuls of cream. Garnish with chopped parsley or thyme.

VARIATION: A more refined bisque can be made with the same ingredients and a few minor changes: Use a good vegetable stock or chicken stock to enrich the flavor; don't let it cook down so much, puree it and add a cup of light cream. If you have the greens, simmer them until they are completely tender, then chop them up and add them to the soup. Garnish with fresh thyme and its blossoms.