Vegetarian White Soup

Name: Vegetarian White Soup
Ingredients: 1 medium Onion, finely chopped; 2 stalks Celery (white parts only), chopped (Use the pale inner stalks or the root end for best color); 1 thick slice Turnip, peeled and chopped (Approximately 1/2 cup chopped); 2 tbsp Butter (for vegetables); 1.5 cups Water (Enough to cover vegetables for boiling); 1 quart Whole Milk; 2 leaves Bay Leaves; 2 tbsp Butter (for roux); 2 tbsp All-purpose Flour; 0.125 tsp Ground Nutmeg (A 'suspicion' or pinch); 0.25 cup Heavy Cream; 1 tsp Salt (Adjust to taste); 0.5 tsp White Pepper (White pepper preserves the pale color of the soup); 2 slices Bread slices; 2 tbsp Oil or Butter (for frying bread)

A delicate and creamy vegetarian soup from the Victorian era that relies on a concentrated vegetable reduction for depth of flavor, finished with milk, cream, and a hint of nutmeg.

Ingredients

1 medium Onion, finely chopped
2 stalks Celery (white parts only), chopped (Use the pale inner stalks or the root end for best color)
1 thick slice Turnip, peeled and chopped (Approximately 1/2 cup chopped)
2 tbsp Butter (for vegetables)
1.5 cups Water (Enough to cover vegetables for boiling)
1 quart Whole Milk
2 leaves Bay Leaves
2 tbsp Butter (for roux)
2 tbsp All-purpose Flour
0.125 tsp Ground Nutmeg (A 'suspicion' or pinch)
0.25 cup Heavy Cream
1 tsp Salt (Adjust to taste)
0.5 tsp White Pepper (White pepper preserves the pale color of the soup)
2 slices Bread slices
2 tbsp Oil or Butter (for frying bread)

Instructions

1Peel and chop the onion, celery (white parts only), and turnip into small, uniform pieces.
2In a stew-pan or saucepan, melt the butter for vegetables over low heat. Add the chopped onion, celery, and turnip. Fry gently until they are tender but do not let them brown (sweating).
3Add sufficient water to just cover the vegetables (about 1.5 cups). Increase heat to bring to a boil, then let it boil away until very little liquid remains. This concentrates the vegetable flavors.
4While the vegetables are reducing, pour the milk into a separate pot. Add the bay leaves and bring to a gentle simmer. Remove from heat and let steep.
5Once the water has reduced significantly, press the vegetable mixture through a wire sieve or fine mesh strainer to create a smooth puree. Discard any fibrous solids left in the sieve.
6Remove bay leaves from the milk. Add the vegetable puree to the milk. To thicken, prepare a white roux: in a small pan, melt the roux butter, whisk in the flour, and cook for 1 minute without browning. Whisk the hot milk mixture into the roux gradually until smooth and thickened.
7Stir in the nutmeg, cream, salt, and white pepper. Heat gently for another minute or two, but do not let it boil vigorously after adding the cream.
8Cut bread into cubes. Fry in a little oil or butter until golden and crisp, or toast them. Serve immediately with the hot soup.