1 ounce butter
1 pound carrots
1 stick of celery
1 small onion
1 rasher streaky bacon
1 tablespoon flour
2 pints chicken stock
salt and freshly ground black pepper to taste
Watercress leaves (garnish)
Peel and chop carrots, scrub and chop the celery, peel and slice onion, peel and dice turnip, de-rind and chop bacon.
Heat butter in a large pan and fry the vegetables and bacon for about 5 minutes.
Add the flour and cook for a minute.
Gradually stir in the stock, bring to a boil.
Season well and allow to simmer covered for 30-40 minutes, until vegetables are soft.
Allow to cool, puree to a cream in electric blender or pass through a sieve.
Return to the pan to re-heat, taste and adjust seasoning, garnish with cress. Serve with french bread
Jill's changes: Guess they are more additions and suggestions. I had to buy a bag of turnips and used a whole one. When re-heating, I added more stock. I think this is just a good "blueprint" and could be made with as many of the veggies as you want. The bacon gives it a nice smokey flavor. I garnished it with some celery leaves, because I had them on hand!