6 slender leeks, about 3/4–inch across
3 small Yukon gold potatoes
6 small turnips
1½ tablespoons butter
a few sprigs of thyme
sea salt and freshly ground black pepper
chopped parsley or thyme
1. Slice the white parts of the leeks crosswise and wash them well. Scrub the potatoes, quarter them lengthwise, and chop. Quarter the turnips and chop.
2. Melt the butter in a soup pot. Add the vegetables, give them a toss then add ½ cup water and the thyme. Simmer for 5 minutes then add 5 cups of water and 1½ teaspoon salt. Bring to a boil then simmer until the vegetables are tender, 25-30 minutes. Taste for salt, season with pepper, and stir in a few spoonfuls of cream. Garnish with parsley or thyme.