Instructions: Peel potatoes, a celery root, turnips, and garlic. Trim all the green from leeks and wash them well.

Chop the vegetables roughly and make a bouquet garni of thyme, bay leaf, garlic, parsley.

Put the vegetables and the bouquet garni in a pot with water to barely cover. Cook, covered, over medium heat for about 15 minutes, until vegetables are very tender.

Remove the bouquet garni, drain the vegetables, and puree them with a food processor. Put the puree in a double boiler over very low heat, stir in the butter, cut into bits, and the cream, and season with pepper.

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