Yield:
Serves 6Ingredients
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
Instructions
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.
