This is a very simple and delicious creamy soup, rather like Jerusalem artichoke soup but with a slightly more delicate flavour, and much easier to prepare. The combination of the rather watery consistency of the turnips and the denseness of potatoes makes a wonderfully smooth texture and the spring onions in it are crunchy and fresh tasting. It is equally good hot or cold.
Peel the turnips and potatoes and chop roughly. Boil them in the chicken stock for 20–30 minutes until very soft. Cool slightly and then whizz up in a blender until really smooth or put through a fine Mouli. Re-heat if you want it hot and add the single cream and more salt and pepper to taste. Chop the spring onions finely using most of the green part too, and stir them into the soup before serving. If you pour the soup into individual bowls either hot or cold, sprinkle with spring onions on top of each.
© 1976 Josceline Dimbleby. All rights reserved.