White turnip soup

6 servings

Ingredients

Quantity Ingredient
4 Medium-sized white turnips
1 large Onion
3 tablespoons Butter
Salt and pepper
3 slices Bread
2 Egg yolks
½ cup Cream

Directions

Info: from The Old Farmer's Almanac Colonial Cookbook Parsley

Peel, slice and coarsely chop the vegetables and cook them slowly in the butter for 5 minutes. Add 6 cups of boiling water, salt and pepper, and bread, which you have first dried out in a slow oven and crumbled. Simmer the soup for a half hour and puree' it. Reheat over low heat. Stir in the egg yolks beaten well with the cream. Serve at once, garnished with finely minced parsley.

Posted by Perry Lowell. Courtesy of Fred Peters.

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