Turnip Soup

Ingredients

• 2 pounds Young turnips, peeled and diced (Choose small, young turnips for sweetness and less fibrous texture)
• 4 cups Water (For initial blanching)
• 2 ounces Fresh butter (Approximately 4 tablespoons)
• 1 tsp Salt (Adjust to taste)
• 0.5 tsp Sugar (Enhances the natural sweetness of the turnips)
• 3 cups Milk (Quantity may vary to achieve pea-soup consistency)
• 4 slices Bread slices (For serving)
• 2 tbsp Oil or Butter (For frying the bread (optional if toasting))

Instructions

1. 1Peel the young turnips and cut them into small, uniform pieces (approx. 1/2 inch cubes).
2. 2Bring a pot of water to a boil. Add the turnip pieces and let them boil vigorously for a few minutes to remove bitterness. Drain and strain thoroughly.
3. 3Place the drained turnips into a clean stew-pan with the fresh butter, salt, and sugar. Cover and let them stew gently over low heat until completely soft. CAUTION: Monitor carefully to ensure they do not brown or change color; the soup should remain pale.
4. 4While the turnips are stewing, bring the milk to a boil in a separate saucepan.
5. 5Add enough boiling milk to the soft turnips to moisten them well. Rub the mixture through a wire sieve (or use an immersion blender) until smooth. Add remaining milk as needed to reach the consistency of pea soup.
6. 6Cut bread into cubes or triangles. Fry them in a little butter/oil until golden, or toast them until crisp.