Pureed Vegetable Soup

Preamble
"Potage aux Legumes"

Ingredients
1 large Onion
1 tablespoon Butter
2 Carrots
2 small white Turnips
3 medium Potatoes
2 stalks Celery
Sprig of Parsley
Salt And Pepper
5 cups hot Water
More Butter
2 tablespoons extra Heavy Cream or Sour Cream

Method
In a large saucepan saute 1 large sliced onion in 1 tablespoon of butter until it is soft and lightly browned. Add 2 carrots, 2 small white turnips, 3 medium potatoes and 2 stalks of celery, all cut into small pieces, a sprig of parsley, and salt and pepper. Cook the vegetables for a few minutes in the butter, stirring often. Then add 5 cups of hot water, cover the saucepan and simmer the soup over a low flame for 1 hour. Pass the soup through a sieve into another saucepan, and force through all the vegetables. To serve this traditional French potage, reheat it with a big lump of butter and add 2 tablespoons of extra-heavy sweet or sour cream.