From Recipes from America’s Small Farms
1 TBSP unsalted butter or margarine
1 cup coarsely chopped onions or leeks
4 cups chopped peeled turnips
2 cups chicken or vegetable stock or water
2 TBSP minced fresh parsley
1 TBSP sugar
1 TBSP lemon juice
1 Bay leaf
1/8 tsp freshly milled black pepper
1 cup milk
1/8 to 1 tsp salt
Melt the butter in a Dutch oven over low heat. Add the onions and cook, stirring occasionally, until tender, about 8 minutes. Stir the turnips into the onions, then add the stock, parsley, sugar, lemon juice, bay leaf, and pepper. Cover and simmer for 45 minutes, or until the turnips are very tender.
Remove the bay leaf and puree the turnip mixture in a blender or food processor. Return to the pan; add the milk and salt to taste (if you used salted stock, you will need less salt). Heat the soup just to a boil and serve.