Vegetable Medley

1/2 Stick unsalted butter
1 1/4 Pound Yellow onions; thinly sliced (about 4 cups)
3 Ribs celery; chopped (about 1 cup)
Salt
Freshly ground black pepper
1 Bay leaf
3 Tablespoon Chopped garlic
10 Cup Chicken stock
2 Pound Turnips; peeled and diced
1/4 Cup Heavy cream
4 Ounce Smithfield ham or any country ham; julienned
2 Cup Medium diced cornbread
Drizzle of olive oil
1/2 Fat; 0 Other Carbohydrates

Preheat the oven to 400 degrees F. Melt the butter in a 6-quart stock pot
over medium-high heat. Add the onions and celery. Season with salt and black
pepper, stirring, until the vegetables are soft and lightly golden, about 8
minutes. Add the bay leaf and garlic, stirring for 2 minutes. Add the stock
and turnips and bring the mixture to a boil. Reduce the heat to medium and
simmer, uncovered, until the turnips are very soft and the mixture is thick
and creamy, about 1 hour. Remove the soup from the heat. Discard the bay
leaf. With a hand-held blender, puree until smooth. Slowly add the cream.
Stir to blend. Reseason the soup. In a small saute pan, over medium heat,
render the ham until crispy. Remove and drain on paper towels. Set aside.
Toss the cornbread with olive oil. Season with salt and pepper. Place on a
baking sheet and toast until golden brown, about 6 to 8 minutes. To serve,
ladle the soup into individual bowls. Garnish the soup with the crispy ham
and croutons.

Yield: 8 servings