Ingredients:
6 slender leeks, about 3/4–inch across
3 small Yukon gold potatoes
6 small turnips
1½ tablespoons butter
a few sprigs of thyme
sea salt and freshly ground black pepper
cream
chopped parsley or thyme
Directions:
1. Slice the white parts of the leeks crosswise and wash them well. Scrub the potatoes, quarter them lengthwise, and chop. Quarter the turnips and chop.
2. Melt the butter in a soup pot. Add the vegetables, give them a toss then add ½ cup water and the thyme. Simmer for 5 minutes then add 5 cups of water and 1½ teaspoon salt. Bring to a boil then simmer until the vegetables are tender, 25-30 minutes. Taste for salt, season with pepper, and stir in a few spoonfuls of cream. Garnish with parsley or thyme.
Serves 3-4