4T olive oil
3 turnips, peeled & cut into 1-inch cubes
2 large onions, diced large
2 T butter
pinch of sugar

4 t paprika
1 t fennel seed
1/2 t cayenne pepper
4 c chicken broth
1 1/2 c whole milk
salt
white pepper.

In a soup pot heat the olive oil over medium-high heat. Add the turnips & onions, cooking until the onions become translucent. Reduce heat to medium-low and add butter & sugar. Cook 5-7 minutes until the onions are clear or start to carmelize. Add the paprika, fennel & cayenne and cook until fragrant, just about a minute. Add the chicken broth and bring to a simmer. Partially cover and let simmer until the turnips are soft, 10 - 20 minutes.

Using either an immersion blender, blender or food processor purée the soup until smooth. Add the milk. Add salt & pepper to taste and simmer for 10-15 minutes, stirring frequently to avoid burning the milk. Served 4-6. To preserve, freeze the soup before adding the milk