Instructions: In 3-quart saucepan over high heat, combine turnips, potatoes and 2 cups of the chicken broth; bring to a boil. Reduce heat to medium-low and cook 15 minutes, until vegetables are tender; cool slightly.

While vegetables are cooking, place large nonstick skillet over medium heat 30 seconds; add oil and heat 30 seconds more. Stir in shallots; reduce heat to low. Cover and cook shallots, stirring occasionally, 13-15 minutes, until golden brown. Remove from heat.

In food processor, puree turnip mixture until smooth. Return to saucepan.

Stir in the remaining cup broth, the white pepper and nutmeg; heat through.

Divide soup evenly among 4 bowls; sprinkle evenly with cooked shallots.

SERVING (1 CUP WITH 2 TABLESPOONS SHALLOTS) PROVIDES: 1/2 Fat, 2 1/2

NOTES : Not just another "potato" soup. The onions are sprinkled on top, with a
dusting of nutmeg. Dinner for two or side for 4.

Book Notes: Turnips make a thick, creamy, satisfying soup. You can substitute rutabaga for the turnips if you prefer. Pats Notes: Not your ordinary potato soup. Finely chop about a fourth of the onions and sweat them very soup. Add those to the soup and then puree. Garnish the soup with the sliced onion and a dusting of nutmeg. It served two, with bread, Mollie Katzens pickled carrots and shredded cabbage.

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