מרק לפת עם וניל ותירוש ענבים
Melt 75 g of the butter in a large, thick- bottomed saucepan, add the onions, leek and turnips and sweat for 5 minutes without letting them color.
Pour in the verjus, add the potato and cook for about 3 minutes, then add the stock.
Slit the vanilla pods open length ways, scrape out the seeds and add the seeds and pods to the soup. Bring to the boil and cook on a rolling boil for 20 minutes.
Add the milk and cook for 10 minutes, until the turnips and potatoes are soft.
Purée in a blender and pass through a fine sieve into another pan. Bring to the boil, whisk in the cream and then whisk in the remaining butter a little at a time.
Season to taste.