---------- Recipe via Meal-Master (tm) v8.03
  Categories: Soups, Vegetables
       Yield: 6 servings
       4    Medium-sized white turnips
       1 lg Onion
       3 tb Butter
            Salt and pepper
       3 sl Bread
       2    Egg yolks
     1/2 c  Cream
   Info:  from The Old Farmer’s Almanac Colonial Cookbook
   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.
   Posted by Perry Lowell. Courtesy of Fred Peters.