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White Turnip Soup (potage Aux Navets Blancs)

White Turnip Soup (potage Aux Navets Blancs) comes together with Butter, Sm Turnips Peeled Coarsely Chopped, Lg Onion Coarsely Chopped, Boiling Water, and Salt If Desired. Serves 6. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 tbsp
• 8
• 1
• 6 cup
• 4
• 2 tsp
• 1/2 tsp
• 4
• 1 cup
• 1/2 cup

Method (preview)

1. 1

   Pour the boiling water into the turnip/onion mixture.

2. 2

   Break the bread slices into the kettle.

3. 3

   Heat the soup to the boil; reduce heat and simmer for aout 15 minutes or until turnips are tender when pierced with a fork.

4. 4

   Set the soup aside to cool.

5. 5

   Season with salt, if desired, and pepper.

6. 6

   When the soup has cooled sufficiently, four into a food processor or blender or press through a sieve with a wooden spoon.

7. 7

   Later the egg, cream and garnish will be added.

8. 8

   Before serving, reheat the soup--but do not boil--and add the egg yolks beaten with the cream.

9. 9

   Stir constantly until the mixture is blended and creamy.

10. 10

    Check seasoning. Serve in heated soup bowls and garnish with parsley or chives.