from the Old Farmers’ Almanac Cookbook
- 4 medium-sized turnips
- 1 large onion
- 3 T. butter
- 3 slices bread
- Salt and pepper
- 2 egg yolks
- ½ c. cream
Slice and coarsely chop the vegetables and cook them slowly in the butter for 5 minutes.
Add 6 cups boiling water, salt & pepper, and bread, which you have first dried out in a slow oven and crumbled. Simmer the soup for 30 minutes, then puree it. Reheat over low heat, stir in a mixture of the cream with the beaten egg yolks. Serve at once. Garnish with parsley
and a little diced raw green garlic.