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White Turnip Soup

Yankee Plus Dec 2015


White Turnip Soup
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  • 4 medium-sized white turnips
  • 1 large onion
  • 3 tablespoons butter
  • salt and pepper
  • 3 slices bread
  • 2 egg yolks
  • 1/2 cup cream
  • 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.
Updated Tuesday, August 14th, 2007

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