Creamy Potato and Turnip Soup

Ingredients

• 3 cups Water (For boiling vegetables)
• 1 quart Milk (Whole milk recommended for richness)
• 0.5 medium Onion (Yellow or white onion)
• 4 tablespoons Butter (Unsalted butter)
• 0.333 cup All-purpose flour (For thickening)
• 1.5 teaspoons Salt (Adjust to taste)
• 0.125 teaspoon Black pepper (Freshly ground)
• 2 medium Potatoes (Peeled and cut)
• 2 medium Turnips (Peeled and cut)

Instructions

1. 1Wash, peel, and cut the potatoes in halves. Wash, peel, and cut the turnips into one-quarter inch slices.
2. 2Place the potatoes and turnips in a pot, cover with water, and bring to a boil. Parboil together for ten minutes, then drain.
3. 3Add the onion, cut into slices, to the parboiled vegetables. Add 3 cups of boiling water. Cook until the vegetables are soft, about 15-20 minutes.
4. 4Drain the vegetables, reserving the cooking water. Rub the vegetables through a sieve or use an immersion blender to puree until smooth. Add the reserved water back to the pureed vegetables to reach desired consistency.
5. 5Heat the milk in a saucepan over medium heat until it is steaming and small bubbles form around the edges, but do not boil. This is scalding the milk.
6. 6In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a smooth roux.
7. 7Gradually whisk the scalded milk into the roux until smooth. Add the pureed vegetables to the milk mixture. Reheat gently, stirring constantly. Season with salt and pepper to taste.