POTAGE A LA FRENEUSE (CREAM OF TURNIP SOUP)

Potage a la Freneuse (Cream of turnip soup) image

Provided by Craig Claiborne

Time 45m

Yield 8 servings

Number Of Ingredients 8

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Ingredients

6 to 8 medium-size white turnips
4 tablespoons butter
3 1/2 cups chicken broth
2 cups peeled, cubed potatoes
3 cups heavy cream
Salt and freshly ground pepper to taste
A few drops of Tabasco sauce
1/2 teaspoon Worcestershire sauce

Steps:

Peel the turnips and cut them into one-inch cubes.
Melt butter in a saucepan and add the turnips. Cook, stirring occasionally, about 15 minutes. Do not brown.
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.
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.

Nutrition Facts : @context http, Calories 458, UnsaturatedFat 13 grams, Carbohydrate 20 grams, Fat 40 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 25 grams, Sodium 807 milligrams, Sugar 9 grams, TransFat 0 grams