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by Chef Tony Maws

Craigie Street Bistrot, Cambridge

Serves 4

Season and saute leek in a little bit of butter until soft.

Put diced turnips into a stockpot; add stock and enough water to cover turnips by 2 inches with liquid. Season liquid soup base and bring to boil. Return to simmer. When turnips are thoroughly cooked, combine turnips, leek, butter and crème fraîche and turnip liquid. Blend, season, and pass through a strainer. Adjust thickness of soup with whatever liquid remains in the stockpot. Based on size of your blender, do in batches if necessary, using the same proportions. Serve hot with fresh snipped chives.

Note:  In the restaurant, we serve it with seared foie gras.