2 large turnips, peeled and chopped
1 large onion peeled and chopped
1 large potato, peeled and chopped
1 tbl spoon of cornflour
4 1/4 cups of warm chicken stock (vegetable if preferred)
1 bay leaf
Freshly grate nutmeg, salt and pepper to taste
3/4 cup cream
1 medium carrot, finely grated
In a large casserole, melt butter over a medium heat. When froth disappears, add chopped turnips, onion and potato. Cook, stirring occasionally, for 5 to 7 minutes, until onion is tender and translucent but not golden. Using a slotted spoon, remove vegetables from casserole; reserve.
Away from heat, stir flour into casserole juices, until smooth. Slowly pour in chicken broth, stirring. Simmer for 3 minutes, until slightly thickened. Transfer reserved vegetables back into casserole; add bay leaf and sprinkle with nutmeg, salt and pepper. Lower heat; simmer for 20 to 30 minutes, until vegetables are soft, stirring occasionally.
Remove casserole from heat, discard bay leaf and puree soup mixture, a little at a time, into a blender.
Pour puree back into casserole; return over low heat. Stir in cream; simmer soup for 4 minutes, until hot. Do not boil. Remove casserole from heat; pour soup into 4 individual bowls. Sprinkle each bowl with a little finely grated carrot and serve.