MMMMM----- Recipe via Meal-Master (tm) v8.05
  Categories: Soups, Vegetables
       Yield: 6 Servings
    1.00 tb Butter
    8.00 sm Turnips (1 1/2lb), peeled,
            -coarsely chopped
    1.00 lg Onion, coarsely chopped
    6.00 c  To 8 cups boiling water
    4.00 sl To 5 sl good-quality white
            Bread, i.e, French, peasant
    2.00 ts Salt, if desired
    0.50 ts Freshly ground black pepper
    4.00    Egg yolks
    1.00 c  Cream
    0.50 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