Equipment
Ingredients
Vegetables
- 7 turnips, peeled and cubed
- 475 g potato, peeled and cubed
Base and Liquids
- 55 g unsalted butter
- 825 ml chicken stock
- 700 ml heavy cream
Seasoning
- 2 g salt
- 1 g black pepper, freshly ground
- 1 ml tabasco sauce
- 2½ ml worcestershire sauce
Nutrition (per serving)
Method
Peel the turnips and cut them into 2.5 cm (1 inch) cubes.
Melt the butter in a saucepan over medium heat. Add the turnips and cook for 15 minutes, stirring occasionally, until they soften slightly without browning.
Pour the chicken stock into the pan and add the cubed potatoes. Bring the liquid to a simmer and cook for 20 minutes until the vegetables are tender.
Transfer the mixture to a food processor and blend until smooth. Alternatively, push the mixture through a fine sieve.
Place the puree in the refrigerator and chill thoroughly for at least 2 hours.
Stir the heavy cream into the cold puree. Add salt, pepper, Tabasco, and Worcestershire sauce to taste.
Serve the soup cold.
Chef's Notes
- For an even smoother texture, consider using an immersion blender or passing the soup through a chinois after pureeing.
- Taste and adjust seasoning carefully after adding the cream and final flavorings, as the cold temperature can mute flavors.
- Ensure the soup is thoroughly chilled before serving; a warm potage will not have the intended refreshing quality.
- Garnish with a swirl of cream, finely chopped chives, or toasted croutons for added visual appeal and texture.
Storage
Refrigerator: 72 hours — Keep in an airtight container.
Reheating: Serve chilled; do not reheat.
