Cream of Turnip and Caramelized Onion Soup

Instructions

1. 1

   In a pot over low heat, soften the onions in the butter for 30 minutes or until caramelized. Remove 1/3 of the onions and set aside in a bowl.

2. 2

   Add the turnip, broth and cream to the pot. Bring to a boil. Cover and simmer gently for 20 minutes or until the turnip is tender.

3. 3

   In a blender, purée the soup until smooth. Season with salt and pepper. Pass through a strainer, if desired.

4. 4

   Spread the reserved caramelized onions on the toasts. Ladle the soup into 4 bowls. Set a slice of toast on the edge of each bowl.