Your Nutritionista: You're Probably Not Eating Enough: Turnips

Heat the butter in a sautepan over medium heat. When it has melted and looks foamy, add the bread crumbs and cook, stirring frequently, for 3-4 minutes or until toasty brown. Set aside. Place the turnips, potato, carrots, shallot, stock, salt, pepper and thyme in a large saucepan. Bring to a boil over high heat. Lower the heat and simmer for 15-20 minutes or until the vegetables are tender. Puree the ingredients (food processor, blender or stick blender). Return the soup to the pan. Add cream to taste. Heat through. Add salt and pepper if needed. Serve topped with buttered bread crumbs. Makes 4-6 servings