Turnip Bisque

• 1 teaspoon olive oil
• 4 medium turnips, peeled and cut into 1-inch pieces
• 1 small baking potato, peeled and cut into 1-inch pieces
• 2 1/2 cups chicken broth, homemade or low-sodium canned
• 1 1/4 teaspoons salt
• Freshly ground pepper to taste
• 3 tablespoons milk
• 1 teaspoon fresh thyme leaves

1. Preheat the oven to 400 degrees.
2. Brush a baking sheet very lightly with oil.
3. Using a vegetable peeler, make long, very thin strips from 1 of the turnips.
4. Place the strips on the baking sheet and bake until crisp and partly browned, about 6 minutes.
5. Set aside.
6. Cut the remaining turnips and potato into 1-inch pieces and place in a medium-size saucepan with 2 cups of the chicken broth.
7. Bring to a boil over medium-high heat.
8. Reduce to a simmer.
9. Cook until the vegetables are tender, about 15 minutes.
10. Drain, reserving the liquid.
11. Place the vegetables and 1/4 cup of the broth in a food processor and puree until smooth.
12. Add the remaining broth, the salt and pepper to taste.
13. Puree until smooth.
14. Divide among 4 soup bowls.
15. Drizzle the milk in a circle over the soup.
16. In the center of each circle, sprinkle turnip crisps and thyme leaves.
17. Serve immediately.

olive oil, baking potato, chicken broth, salt, freshly ground pepper, milk, thyme

Taken from cooking.nytimes.com/recipes/7859 (may not work)