Adapted from Tender by Nigel Slater.
-Chop up 1 fresh onion.
-Melt 4 TBS butter in a large heavy pot, then sauté the onion for 5 minutes.
-Cut 1 bunch of baby turnips into small cubes.
-Add to the butter along with 4 cloves minced garlic.
-Cook over medium heat with the lid on for 8-10 minutes, until the vegetables are golden around the edges.
-Sprinkle the following into the pot:
2 TBS flour
½ tsp of turmeric
½ tsp of dried red chili flakes (optional)
-Cook for 3 minutes, then add 4 cups vegetable or chicken stock.
-Stir well and cover.
-Cook over low heat for about 20 minutes until vegetables are soft.
-Pour into a blender and whiz up.
-Then add the following:
½ cup cream
2 TBS grainy mustard
Freshly ground black pepper
-Dice 4 ounces extra sharp cheddar or Gruyere into small cubes.
-Put the cheese into 4 bowls, than ladle the soup over and top.
-Sprinkle with some finely chopped chives.