Turnip Bisque

Directions

1. 1
   Preheat the oven to 400 degrees.
2. 2
   Brush a baking sheet very lightly with oil.
3. 3
   Using a vegetable peeler, make long, very thin strips from 1 of the turnips.
4. 4
   Place the strips on the baking sheet and bake until crisp and partly browned, about 6 minutes.
5. 5
   Set aside.
6. 6
   Cut the remaining turnips and potato into 1-inch pieces and place in a medium-size saucepan with 2 cups of the chicken broth.
7. 7
   Bring to a boil over medium-high heat.
8. 8
   Reduce to a simmer.
9. 9
   Cook until the vegetables are tender, about 15 minutes.
10. 10
    Drain, reserving the liquid.
11. 11
    Place the vegetables and 1/4 cup of the broth in a food processor and puree until smooth.
12. 12
    Add the remaining broth, the salt and pepper to taste.
13. 13
    Puree until smooth.
14. 14
    Divide among 4 soup bowls.
15. 15
    Drizzle the milk in a circle over the soup.
16. 16
    In the center of each circle, sprinkle turnip crisps and thyme leaves.
17. 17
    Serve immediately.