|White turnips||8 Small|
|Chicken broth/Canned consomme||1 Cup (16 tbs) (To Cover)|
|Minced onion||1 Tablespoon|
|White pepper||To Taste|
|Sherry wine||2 Tablespoon|
Peel turnips and blanch by parboiling in salt water for about 10 minutes.
Rinse and return to a saucepan with enough rich, seasoned chicken broth or consomme to cover; add sugar and cook until turnips are tender.
When tender, stir in butter.
Just before serving, beat the eggs and blend until smooth with 3 tablespoons of the chicken stock.
Gradually pour the egg mixture into turnips, adding a little at a time and stirring with wooden spoon to prevent curdling.
Season with salt, pepper, and minced onion.
Bring to a boil.
Just before serving, pour in the sherry.