Garbure Soup à la Freneuse

Ingredients

• 2 small turnips
• 1 potato
• as needed consommé (clear broth)
• as needed butter
• as needed sliced baguette (flûte)
• as needed grated cheese

Instructions

1. Slice the turnips and potato thinly. Stew them gently in butter until nearly tender. Complete the cooking with a little consommé (clear broth). Once cooked, purée the vegetables immediately, reducing them to a thick, smooth paste.
2. Fill the sliced baguette rounds with this purée. Sprinkle with grated cheese and gratinée (brown under heat). Simmer gently with consommé as you would other garbures.
3. Serve with additional consommé on the side.