Prep. time: 10 minutes
Cooking time: 25 minutes

Enjoy this soup hot or cold.

Have you tried the aged cheddar ACE’s Mini Baguette Crisps ? As good as homemade cheese crisp and always ready to use with a bowl of soup.

1. Peel the onion and the turnip; chop.
2. Cook slowly in butter for 2 minutes.
3. Add chicken broth and cook another 15-20 minutes on medium until the turnip is tender.
4. Purée in the blender.
5. Stir in the milk. Adjust seasoning. Garnish with parmesan crisps, sour cream and chives.

Parmesan Crisps

1. Grate the cheese coarsely. Mix well with the flour and pepper.
2. On a non-stick baking sheet, place 8 rounded tablespoon mounds of the mixture 4 or 5" apart.
3. Bake at 190°C / 375ºF about 8 - 10 minutes, until just starting to brown.
4. Cool for a couple of minutes and then remove to a rack to cool completely. Can be made several hours ahead.