Turnip and Leek Soup

I've never met a root vegetable I didn't like. Of course, I like potatoes -- who doesn't? But I am simply fascinated by more unusual root veggies. I have written in the past about celery root and rutabaga, and now it's turnip's turn. It's less starchy than potato thus more appropriate to lighter spring faire. And its sweet disposition pairs well with maple syrup in this creamy soup.

Serves 8

2 leeks, chopped (white and pale green parts only)
2 Tbsp butter
2 Lb turnips, peeled and cut into 1/2 inch dice
8 cups chicken stock or water
1 bay leaf
1/4 cup heavy cream
1 Tbsp maple syrup
Salt and pepper

1. Wash chopped leeks in a large bowl of cold water. Let the sand settle for couple of minutes and then scoop leeks out with a slotted spoon being careful not to disturb the sand on the bottom. If leeks still feel sandy, repeat this process until they are clean.
2. Melt butter in a large heavy stock pot over medium-low heat. Add leeks, season with salt, and cook until leeks are tender stirring occasionally, 10-12 minutes.
3. Add turnips and season with salt and pepper. Turn up the heat to medium-high and cook stirring occasionally just until turnips are starting to turn golden, about 5 minutes.
4. Add the stock or water and bay leaf. Season with salt and bring to a boil. Turn down the heat to low, cover, and cook until turnips are spoon tender, about 45 minutes.
5. Take off heat, uncover, and let cool 10 minutes. Puree in a blender until completely smooth.
6. In a small bowl, combine cream, maple syrup and a pinch of salt. Pour soup into bowls, drizzle with maple cream and make pretty swirls with a fork.