6 med. turnips, peeled & sliced (about 2 lbs.)
4 c. chicken broth
2 tbsp. butter
1/2 tsp. salt
1/2 tsp. sugar
1/8 tsp. ground white pepper
1/4 c. whipping cream
Commercial croutons

Combine first 6 ingredients in Dutch oven. Bring to a boil; cover, reduce heat and simmer 20 to 25 minutes or until turnips are tender. Carefully spoon half of mixture into container of an electric blender; process until smooth. Repeat procedure with remaining mixture, returning smooth mixture to Dutch oven. Stir whipping cream into turnip mixture. Cook over medium heat until thoroughly heated. Serve immediately, topping with croutons. Yield: about 1 1/2 quarts.