Cream Of Turnip Soup
|Turnips||1 1⁄2 Cup (24 tbs), diced|
|Potatoes||1 Cup (16 tbs), peeled, diced|
|Water||2 Cup (32 tbs)|
|Light cream||1⁄4 Cup (4 tbs)|
|Fresh parsley sprigs||4|
In a saucepan, cover vegetables with water.
Bring to a rolling boil.
Season with bay leaf, salt and pepper.
Simmer 10 minutes.
Remove bay leaf.
In a blender, puree mixture.
Return to saucepan.
In a bowl, beat together egg yolk and cream.
Fold into vegetables.
Over low heat, while stirring, reheat without boiling.
Garnish with parsley sprigs.