4 small potatoes (about 1 lb / 450 g total), washed, peeled, and halved
1 large flat white turnip, washed, peeled, and sliced 1/4 inch (6 mm) thick
3 cups (720 ml) boiling water
1 quart (960 ml) whole milk, scalded
0.5 medium onion, sliced
4 tablespoons (55 g) unsalted butter
0.25 cup (30 g) all-purpose flour
1 teaspoons fine salt
1 teaspoon ground black pepper
Instructions
1. Wash, peel, and halve the potatoes. Wash, peel, and cut the turnip into slices 1/4 inch (6 mm) thick.
2. Place the potatoes and turnip together in a large saucepan and cover with cold water. Bring to a boil and parboil for 10 minutes — the vegetables will be slightly tender at the edges but still firm at the center. Drain and discard the parboiling water.
3. Add the sliced onion and 3 cups (720 ml) boiling water to the parboiled vegetables. Cook over medium heat until all vegetables are completely soft, 15 to 20 minutes. Test by piercing the thickest piece of potato with a paring knife; it should meet no resistance.
4. Drain the cooked vegetables, reserving all of the cooking water in a bowl or measuring pitcher. Pass the vegetables through a fine-mesh strainer or food mill (equivalent to Farmer's period sieve), pressing firmly until only dry fibrous matter remains.
5. Return the vegetable puree to the saucepan. Stir in the reserved cooking water until smooth. Add the scalded milk (see technique note below) and stir to combine. Heat over medium-low heat until the soup just begins to steam, 4 to 6 minutes; do not allow it to boil.
6. Prepare a beurre manie (butter-flour liaison): work the butter and flour together with a fork until a smooth paste forms. This is the binding technique Farmer calls 'butter and flour cooked together.' Drop the paste into the hot soup in small pieces, whisking constantly.
7. Continue to cook over medium-low heat, stirring frequently, for 5 to 8 minutes until the soup thickens noticeably and no raw-flour taste remains. The finished soup should coat the back of a spoon and hold a line when a finger is drawn across it. Season with 1 1/4 teaspoons salt and 1/8 teaspoon pepper. Taste and adjust seasoning before serving.
8. Serve immediately in warmed bowls. Yield: approximately 6 cups (1.4 liters), serving 4 to 6.
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