MMMMM----- Recipe via Meal-Master (tm) v8.05
  
       Title: WHITE TURNIP SOUP (POTAGE AUX NAVETS BLANCS)
  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
   chives.
  
 MMMMM

Plain Text Version of This Recipe for Printing or Saving