1 large turnip
2 pints milk
2 tbsp melted butter
1 tbsp corn-flour
freshly milled black pepper
Peel and finely grate the turnip. Chop the onion very finely.
Cook the soup
Heat the milk in a large saucepan and add the onion. Make a paste with the butter and corn-flour and add to the milk and mix well. Add the grated turnip and some salt. Cook for around 10 minutes until the turnip is tender.
Serve in bowls with some chopped parsley.