Instructions: Melt butter in a 5-quart nonstick Dutch oven. Add diced turnips, and saute over low heat for 5 minutes; do not burn. Add potatoes, stir to coat with butter, then add chives, and cook for 1 minute, stirring so that vegetables do not burn. Add chicken stock, cover, and bring to a boil.

Then lower heat, and simmer, covered, for 25 minutes or until soft enough to puree.

Puree vegetable mixture with the milk in a blender or food processor in several batches, as needed.

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

To Serve Hot: reheat the puree gently, stirring in the cream and blend.

Remove from heat. Stir in the lemon; let stand for a few minutes and serve.

Rodale. Recipe called for cubing the vegetables, usually 1/2".

Notes: PANTRY: A tbs of whipped butter is equivalent to 3/4 tbs regular.

Lemon verbena is an annual herb; not usually available in groceries; sometimes sold at farmers markets. Alternative: 1 teaspoon grated lemon rind and 1 teaspoon minced fresh parsley. By weight: 3/4-pound turnips

(6-8); 1/2-pound potatoes. Dice vegetables smaller than 1/2-inch. If you halve the recipe, you may need to add more stock or water to cover the vegetables: compensate by cooking 10 minutes covered and 15 uncovered; or add less milk.

Makes about 6 cups.

Tested with
Land-o-lakes whipped butter, faux cream (instead of sour cream), green onion, lemon-pepper and cilantro, lemon zest, a few drops of Thai garlic chili pepper sauce. 21-Jan-98 INDEX: Soups, Hot/Cold, Vegetables, Roots

NOTES : Tested. A keeper. Served with a mild white "flat" bread called a talero. halved the recipe - served 2 for lunch.

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