Name: White Turnip Soup with Shaved Black Truffles
Ingredients: 6 tb Unsalted butter; 2 Leeks; white part only, Chopped; 1 lb Idaho potatoes; peeled and diced; 1 1/2 lb White turnips; peeled and diced; 2 tb All-purpose flour; 3 qt Homemade or low-sodium canned chicken stock; Coarse salt and freshly ground pepper; 1/2 c Heavy cream; 4 lg Egg yolks; Star-shaped croutons; For Garnish; 1 Black Truffle; Shaved, for garnish

I saw more clearly than ever, that the first great and primary business to which I ought to attend every day was, to have my soul happy in the Lord. The first thing to be concerned about was not, how much I might serve the Lord, how I might glorify the Lord; but how I might get my soul into a happy state, and how my inner man might be nourished. For I might seek to set the truth before the unconverted, I might seek to benefit believers, I might seek to relieve the distressed, I might in other ways seek to behave myself as it becomes a child of God in this world; and yet, not being happy in the Lord, and not being nourished and strengthened in my inner man day by day, all this might not be attended to in a right spirit.

George Muller

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Dairy, Eggs		Martha stew, Soups, Vegetables	8	Servings

INGREDIENTS

6	tb	Unsalted butter
2		Leeks; white part only, Chopped
1	lb	Idaho potatoes; peeled and diced
1 1/2	lb	White turnips; peeled and diced
2	tb	All-purpose flour
3	qt	Homemade or low-sodium canned chicken stock
		Coarse salt and freshly ground pepper
1/2	c	Heavy cream
4	lg	Egg yolks
		Star-shaped croutons; For Garnish
1		Black Truffle; Shaved, for garnish

INSTRUCTIONS

1. Melt 4 tablespoons butter in a large pot over medium heat. Add leeks and
cook until soft, about 5 minutes. Add potatoes and turnips, stirring to
combine. Cover and cook for about 10 minutes. Sprinkle flour over
vegetables, stir to cover evenly, and cook for 1 minute, Add stock, season
with salt and pepper to taste, and simmer until tender, about 20 to 30
minutes. 2. Using a food mill, pur.e vegetables and return to pot. In a
small mixing bowl, whisk together heavy cream and yolks. Temper the egg
mixture by adding 2 cups of soup to the bowl, stir to combine. Add egg-soup
mixture to soup pot, and stir to combine. Bring to a simmer and serve
garnished with croutons and a truffle shavings. Serves 8
Scanned and formatted by Carole Walberg from Martha Stewart's Home Page
Recipe by: Martha Stewart's Home Page
Posted to MC-Recipe Digest V1 #960 by Bob & Carole Walberg
<walbergr@mb.sympatico.ca> on Dec 17, 1997

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