Turnip, Leek and Potato Soup This is a simple French soup. If you want to vary the proportions of vegetables you can; it works well whether you emphasize the turnips, as I do here, the leeks or the potatoes. Turnips have a slightly bitter edge, and tarragon makes a lovely sweet garnish. Chives would also work. 2 large leeks, white and light green part only, halved lengthwise, cleaned and sliced or chopped 2 pounds turnips, peeled and diced 1 large russet potato (about 3/4 pound), peeled and diced A bouquet garni made with a bay leaf and a couple of sprigs each thyme and parsley Chopped fresh tarragon and/or chives for garnish Heat the olive oil in a large, heavy soup pot over medium heat and add the onion, leeks and a pinch of salt. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the turnips, potatoes, water or stock, salt to taste, and the bouquet garni. Strain if desired. Serve in small bowls or espresso cups, garnished with chopped fresh tarragon and/or chives. Yield: 16 to 18 demitasse servings or 8 bowls Nutritional information per serving (8 servings): 100 calories; 2 grams fat; 0 grams saturated fat; 0 grams polyunsaturated fat; 1 gram monounsaturated fat; 0 milligrams cholesterol; 20 grams carbohydrates; 4 grams dietary fiber; 91 milligrams sodium (does not include salt to taste); 2 grams protein Nutritional information per serving (16 servings): 50 calories; 1 gram fat; 0 grams saturated fat; 0 grams polyunsaturated fat; 1 gram monounsaturated fat; 0 milligrams cholesterol; 10 grams carbohydrates; 2 grams dietary fiber; 45 milligrams sodium (does not include salt to taste); 1 gram protein