Ingredients

• 2 tbls margarine or unsalted butter
• 1 and a half cups diced turnips peeled
• 1 cup diced potatoes peeled
• 2 tbls finely chopped fresh chives or green onion tops
• 2 and a half cups chicken stock
• 1 and a half cups milk
• 2 tbls sour cream
•  A dash or two of chilli sauce or Tabasco (to taste)
• 1 tbls finely chopped fresh lemon balm/verbena/mint ect.

Method

1. Melt butter in a heavy bottomed pan
2. Add diced turnips, and saut? over low heat for 5 minutes 
3. Add potatoes, stir to coat with butter, then add chives, and cook for 1 minute, Stirring so that vegetables do not burn. 
4. Add chicken stock, cover, and bring to a boil.
5. Then lower heat, and simmer, covered, for 25 minutes or until soft enough to puree. 
6. Puree vegetable mixture with the milk in a blender in several batches, as needed.
7. Pass through strainer 
8. To Serve Hot: reheat the puree gently, stirring in the cream and blend. 
9. Remove from heat. Stir in the lemon balm, allow to infuse for 2 mins then serve.

(To Serve Cold: transfer puree to a large bowl, stir in remaining ingredients and chill for several hours. Stir and serve)

Notes:

You can use lemon Verbena or lime Mint in this recipe (Alternative: 1 teaspoon lime zest and 1 teaspoon chopped fresh parsley)