WHITE TURNIP SOUP (POTAGE AUX NAVETS BLANCS)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
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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

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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