This soup is creamy and rich and can be served either hot/warm or chilled. The flavor of the turnips is undeniable, I topped the soup with bacon and wilted radish greens (wilted in bacon fat) I had the soup both chilled and warm and it's equally good both ways. The soup is made with young leeks, and turnips, very simple and straightforward, no butter only a little heavy cream to soften the sharpness of the turnips.

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