Velouté of Sweet Turnips - PUBLISHED

http://www.craigieonmain.com/?p=1093

1 - Ben thought is was fine, but Erica and Chad really liked it. Ben's suggestion was some herbiness, I thought maybe fresh tarragon on top, but then it would have to be a summer/fall soup so that both the turnips and fresh tarragon are available.
2-Just because of circumstances, I was short a half pound of turnip, which actually appears to have improved the flavour for the less enthusiastic about the vegetable.

2lbs 8oz sweet turnips peeled and diced
1 leek – small dice
4 cups chicken stock
¼ lb butter
1 cup crème fraîche
3/4 to 1 tsp salt
1/4 tsp white pepper

1. Melt the butter and add the leek. Set at a medium-to-low temperature to poach the leek until it's soft.
2. Meanwhile bring the stock to a boil and put in the diced turnips. Set to simmer.
3. When the turnips are thoroughly cooked, dump in the leek and butter, the crème fraîche, the salt and pepper.
4. Blend, season, and pass through a strainer.
5. Adjust the thickness of the soup with whatever liquid remains in the pot.
6. Serve hot with fresh snipped chives.