Turnip Soup

 

This is an old New York Times recipe, 1950's, that I haven't made for years and thought I would never find the recipe. But, here it is!

Turnips Soup
6 servings
print recipe

2 cups peeled and diced white turnips
1 quart beef broth
1 cup heavy cream
Salt and freshly ground black pepper
2 egg yolks, beaten
1 tablespoon butter, more if you like

1. Cook the turnips in the beef broth until tender. Drain, reserving the liquid.

2. Rub the turnips through a sieve or food mill, or puree in a blender.

3. Add the reserved broth to the pureed turnips and bring to a boil. Remove from the heat, add the cream, and season to taste with salt and pepper. Reheat but do not boil. Remove from the heat and stir in the egg yolks and butter. Serve piping hot.

This needs a little corn bread with it, I think.

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