Preparation time: a few minutes
Cooking time: 40 minutes
 

1. Peel and chop the turnips and potato.
2. Sweat the onion in the butter until translucent.
3. Add the turnip and potato, then pour in the stock.
4. Cook, covered, over low heat for 30-35 minutes, until the vegetables are tender.
5. Purée the soup; add the milk and cream; season and keep hot.

Finishing and serving

1. Fry the 4 slices of bacon in a skillet until crispy.
2. Serve the soup in small bowls or wide-rimmed soup plates; garnish with a slice of bacon and the croutons.