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.