Wednesday, January 04, 2006

Recipe: White Turnip Soup

I happen to make a lot of soups at home…they are perfect for warming you up during the Winter. This is a recipe that I tried a couple of months ago. I really liked it but it’s not for people who dislike root vegetables (obviously). Anyway, try it out and tell me what you think.

White Turnip Soup

Yield: 6 servings

4 Medium-sized white turnips
1 lg. Onion
3 tbsp. Butter
Salt and pepper
3 slices of Bread
2 Egg yolks
1/2 cup of Cream

Info: from The Old Farmer's Almanac Colonial Cookbook

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.