Cream of Turnip and Potato Soup

4 tbsp butter or margarine                                            2 large turnips, peeled and chopped

1 large onion, peeled and chopped                              1 large potato, peeled and chopped

1 tbsp cornflour                                                            1 litre stock

nutmeg                                                                        200ml single cream

1 medium carrot, grated

In a large casserole, melt the butter over a medium heat. When the froth disappears, add the chopped turnips, onion and potato. Cook, stirring occasionally for 5-7 minutes, until the onion is translucent but not golden. Using a slotted spoon, remove the vegetables from the casserole and reserve. Away from the heat, sift the flour in the casserole juices and mix until smooth. Slowly pour in the stock, stirring. Simmer for 3 minutes until slightly thickened. Transfer the reserved vegetables back into the casserole, add the bay leaf, season with salt and pepper and sprinkle with nutmeg. Lower the heat and simmer for 20-30 minutes until the vegetables are soft, stirring occasionally. Remove the casserole form the heat, discard the bay leaf and puree the soup in a blender. Pour puree back into the casserole and return to a low heat. Stir in the cream and simmer for 4 minutes until hot but do not boil. Remove from heat and serve into individual bowls. Sprinkle each bowl with some finely grated carrots and serve. Delicious and hearty !