Macomber turnip soup

Makes 4 servings

4 tablespoons unsalted butter

2 cups thinly sliced leek—white part only—washed well

1 small apple, peeled and chopped, about ¼ pound

1 small Yukon gold potato, peeled and chopped, about 6 ounces

3 Macomber turnips, peeled and chopped into 1 inch pieces, (about 3 pounds)

½ teaspoon chopped fresh thyme.

1quart chicken stock

½ cup heavy cream

1 teaspoon lemon juice

1 tablespoon chopped apple

1 tablespoon celery, peeled and diced ¼ inch

1 tablespoon coarsely chopped parsley

Melt the butter in a large soup pot over medium heat.  Add the leeks and apples, season with salt and pepper, cover with a circle of parchment paper and cook for 6minutes.  Remove the cover and cook for an additional 5 minutes, until they just begin to caramelize. 

Add the potato and turnips and cook 20 minutes, or until they begin to caramelize.  Add the stock; reduce the heat to low and simmer 20 minutes, or until soft. 

Strain, reserving both the liquid and the solid.  Puree in a blender, adding the liquid as necessary.  Combine the puree with the remaining liquid in a clean saucepan. 

Add cream and lemon juice. Taste and adjust seasonings if necessary.

Mix the chopped apple, celery and parsley in a small bowl. 

Serve the soup in warm bowls topped with the chopped garnish.