Recipe: White Turnip Soup

Title: White Turnip Soup
Categories: Soups, Vegetables
Servings: 6

4 Medium-sized white turnips
1 lg Onion
3 tb Butter
Salt and pepper
3 sl Bread
2 Egg yolks
1/2 c Cream

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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