Velouté of Turnips

What? Yes, that's right, a cream of turnip soup that even turnip-dislikers will enjoy. Just to be clear, a turnip is small and has white flesh. Often in grocery stores I have see either large, powerful tasting turnips or even large rutabagas (which have yellow flesh) labelled as 'turnip'.

2lbs small turnips peeled and diced
1 leek, chopped fine
4 cups chicken stock (veg stock for vegetarian)
½ cup (4oz/114gr) butter
1 cup crème fraîche
¾ to 1 tsp salt
¼ tsp pepper

1. In a soup pot, saute the leek in the melted butter at a very low temperature, so that you're pretty much poaching the leek in the butter. Poach until completely soft.
2. Meanwhile bring the stock to a boil and put in the diced turnips. Set to simmer.
3. When the turnips are thoroughly cooked, dump in the leek and butter, the crème fraîche, the salt and pepper.
4. Blend, season, and pass through a strainer.
5. Adjust the thickness of the soup with whatever liquid remains in the pot.
6. Serve hot with fresh snipped chives.