5or 6 medium spring onions or leeks, or a combination, sliced and washed thoroughly (see headnote)
4medium yellow potatoes (about the size of a small fist), peeled and cut into 1" pieces
1poundturnips, peeled if large, trimmed and cut into 1" pieces
a few sprigs of thyme, plus extra for garnish
a few tablespoons heavy cream
Melt the butter in a large soup pot or dutch oven over medium heat. Add the vegetables, and toss to coat in the butter, cooking and stirring for a minute or two. Add the thyme, salt and water. Bring to a boil, then reduce to a simmer. Cook, partially covered, until the vegetables are very tender, 30 or 40 minutes. Serve with a splash of cream and a few fresh thyme leaves.
Adapted (slightly) from Deborah Madison's Local Flavors.After you've made this, you may wish you'd had the foresight to double the recipe. I couldn't get enough of this soup.The easiest way to clean spring onions or leeks, which can get sandy mud stuck in their many layers, is to slice them in half lengthwise, then cut them crosswise into 1/4" semicircles. Place in a bowl and fill with warm water, swish them around a bit, and let them soak for a few minutes. Lift them out of the water. The sandy bits will have sunk to the bottom, and you will have yourself some squeaky clean alliums.Nutritional values are based on one of four servings.