2 c Onions, chopped
2 tb Butter
5 c Chicken stock
3 c White turnips, peeled/cubed
3 c Potatoes, peeled/cubed
1 tb Fresh parsley, chopped
1 c Milk or cream
Salt and pepper to taste
Slowly saute onions in butter until translucent, about 15 mins.
Bring stock to a boil and add turnips, potatoes, parsley and
onions. Lower heat and simmer, partially covered, for 20 mins.,
until vegetables are tender. Reserve 2 c. of vegetables. Puree
remaining soup in processor or
blender. Return soup to saucepan; add reserved vegetables and
milk : or cream. Salt and pepper to taste and reheat.