White Turnip Soup

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.

Many thanks to Keeshi + Photo and Twisted String for their photography contributions