DIACKS Recipes

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WHITE TURNIP SOUP 

 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 

DIRECTIONS: Parsley 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.

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