Turnip soup

4 large turnips - peeled and in small chunks

2 onions (or leeks) - peeled and finely chopped

2 cloves garlic - crushed

2 tbsp olive oil

1l chicken or veg stock

250ml double/whipping cream

Cook onions/leeks in oil until soft. Add garlic and continue cooking for about 1 min. Add turnips and stock. Simmer for 10 - 15 mins until turnips are tender. Whizz in blender until smooth. Return to pan and add cream - heat gently.