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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


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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