White Turnip Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
4 Medium-sized: white turnips,
1 large: Onion,
3 tbsp: Butter,
Salt and pepper,
3 slice: Bread,
2: Egg yolks,
1/2 cup: Cream,
Directions:
Info: from The Old Farmers Almanac Colonial Cookbook
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.
Posted by Perry Lowell. Courtesy of Fred Peters.
Source from luhu.jp
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.
Posted by Perry Lowell. Courtesy of Fred Peters.
Source from luhu.jp