Creamy (Creamless) Turnip Soup

This smooth puree is as adaptable and appealing as French potato-leek soup—but Scottish in origin, as the oatmeal thickening indicates. And a surprising and remarkable thickener it is, offering a richness and shine comparable to heavy cream. Served plain, the soup is pleasingly pale and gentle. Or dress it up with a garnish of minced herbs or salmon roe, caraway croutons, or julienned smoked ham. For a spicy version, stir in curry powder or garam masala with the raw turnips, and substitute