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Italian Flag Potato Soup with Carrots and Turnips

(Minestrina Tricolore)

It's lovely to look at--"tricolore" like the Italian flag, with the white of the potato, the orange of carrot, and the green of parsley; serve hot to 4-6 people as a first course.

Put potatoes in a large saucepan and just cover with water. Bring to a boil, cover, and cook on medium heat until the potatoes are tender. Puree them in their liquid and set aside.

In another large saucepan, saute the onion with all the butter and oil until it is golden. Add the carrot and turnip, and cook for 2 minutes. Don't overcook--they've got to keep their crunch.

Pour the potatoes into the vegetables, stir in the cheese, milk, and stock, and bring to a good simmer. Cook for a few minutes, stirring, season to taste, then remove from the heat. Stir in the parsley, ladle into bowls, and serve immediately, passing a separate dish of freshly grated parmesan on the side.