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Turnip Soup

Western.Chefs's picture
Ingredients
  Peeled diced white turnips 2 Cup (32 tbs)
  Beef broth 1 Quart
  Heavy cream 1 Cup (16 tbs)
  Salt To Taste
  Freshly ground black pepper To Taste
  Egg yolks 2 , beaten
  Butter 1 Tablespoon
Directions

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 an electric 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.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Vegetable

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