Soupe aux legumes de l'hiver

• 1 large onion
• 4 carrots
• 2 small turnips or 2 small purple turnips
• 1 small swede (also known as rutabaga or yellow turnip)
• 2 ounces unsalted butter
• 40 fluid ounces chicken stock or 40 fluid ounces turkey broth or 40 fluid ounces vegetable stock
• 1 pinch freshly grated nutmeg
• salt, to taste
• fresh ground pepper
• 5 fluid ounces light cream

1. Grate all the vegetables on the coarse side of the grater, or shred them coarsely in a food processor.
2. Melt the butter in a large heavy saucepan, add the grated vegetables and cook over a gentle heat until they are softened and glistening.
3. Pour in the stock and bring to the boil.
4. Simmer, covered, for one hour until the vegetables are tender and the soup is slightly thickened.
5. Taste for seasoning, adding nutmeg, salt and plenty of pepper.
6. Stir in the cream, heat through and serve with freshly cut hearty brown bread and unsalted butter.

onion, carrots, purple, swede, butter, chicken, nutmeg, salt, fresh ground pepper, fluid ounces light cream

Taken from www.food.com/recipe/soupe-aux-legumes-de-lhiver-24656 (may not work)