| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
French |
Soups, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 8 |
sm |
Turnips (1 1/2lb), peeled, coarsely chopped |
| 1 |
lg |
Onion, coarsely chopped |
| 6 |
c |
To 8 cups boiling water |
| 4 |
sl |
To 5 sl good-quality white |
|
|
Bread, i.e, French, peasant |
| 2 |
ts |
Salt, if desired |
| 1/2 |
ts |
Freshly ground black pepper |
| 4 |
|
Egg yolks |
| 1 |
c |
Cream |
| 1/2 |
c |
Parsley or chives, chopped |
INSTRUCTIONS
Melt butter in a medium kettle and add chopped turnips and onions. Saute
over medium heat for about 5 minutes or until onions are translucent. Stir
frequently. Bring 6 to 8 cups water to the boil--the amount depending on
how much soup you wish to make, as well as its desired strength. Pour the
boiling water into the turnip/onion mixture. Break the bread slices into
the kettle. Heat the soup to the boil; reduce heat and simmer for aout 15
minutes or until turnips are tender when pierced with a fork. Set the soup
aside to cool. Season with salt, if desired, and pepper. When the soup has
cooled sufficiently, four into a food processor or blender or press through
a sieve with a wooden spoon. Note: At this point the soup can be
refrigerated for a day or two, or frozen for several weeks. Later the egg,
cream and garnish will be added. Before serving, reheat the soup--but do
not boil--and add the egg yolks beaten with the cream. Stir constantly
until the mixture is blended and creamy. Check seasoning. Serve in heated
soup bowls and garnish with parsley or chives.
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