By Tim Wiechmann and T.W. Food Restaurant

Makes 8 servings

2 large Macomber turnips (2 pounds each)
2 quarts whole milk
4 ounces butter
6 ounces local wildflower honey
4 ounces heavy cream
Salt
Black pepper

Remove the turnips from the storage cellar and wash off the dirt. Peel the large turnips and slice as thinly as possible.

Place the turnip slices in a saucepan with the milk and bring to a boil.

Lower the temperature and simmer, stirring frequently. Cook until the turnips are tender.

Transfer the contents of the saucepan to a blender and purée with butter, salt, pepper and 4 ounces of the honey. Pass through a fine-mesh sieve to create soup.

Whip the cream to soft peaks, then add the remaining 2 ounces of honey.

Ladle the soup into bowls and serve topped by scoops of the honey whipped cream.