Potage a la Freneuse (Cream of turnip soup)

• 6 to 8 medium-size white turnips
• 4 tablespoons butter
• 3 1/2 cups chicken broth
• 2 cups peeled, cubed potatoes
• 3 cups heavy cream
• Salt and freshly ground pepper to taste
• A few drops of Tabasco sauce
• 1/2 teaspoon Worcestershire sauce

1. Peel the turnips and cut them into one-inch cubes.
2. Melt butter in a saucepan and add the turnips.
3. Cook, stirring occasionally, about 15 minutes.
4. Do not brown.
5. Add the chicken broth and potatoes and simmer until the vegetables are tender but not mushy, about 20 minutes.
6. Put the mixture through a sieve or food processor and let cool.
7. Chill thoroughly.
8. When ready to serve, stir in the cream and season with salt and pepper to taste.
9. Add a touch of Tabasco and the Worcestershire sauce.
10. Serve cold.

butter, chicken broth, potatoes, heavy cream, salt, tabasco sauce, worcestershire sauce

Taken from cooking.nytimes.com/recipes/5277 (may not work)