White Turnip Soup
Yield
6 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
butter
|
|
| 1 ½ | pounds |
turnip
peeled, chopped |
|
| 1 | large |
onions
coarsely chopped |
|
| 8 | cups |
water
boiling |
|
| 5 | slices |
french bread
|
*
|
| 2 | teaspoons |
salt
|
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| 4 | each |
egg yolks
|
*
|
| 1 | cup |
cream
|
|
| ½ | cup |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
butter
|
|
| 680.4 | g |
turnip
peeled, chopped |
|
| 1 | large |
onions
coarsely chopped |
|
| 1.9 | l |
water
boiling |
|
| 5 | slices |
french bread
|
*
|
| 1E+1 | ml |
salt
|
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 4 | each |
egg yolks
|
*
|
| 237 | ml |
cream
|
|
| 118 | ml |
parsley leaves
chopped |
|
Directions
Melt butter in a medium kettle and add chopped turnips and onions.
Sauté 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, pour into a food processor or blender or press through a sieve with a wooden spoon.
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.
