Turnip Soup
Turnip soup? By all means, for it is startlingly good.
(6 servings)
2 cups peeled and diced white turnips
4 cups chicken stock
1 cup cream
salt and freshly ground pepper to taste
2 egg yolks, beaten
1 tbsp butter
Cook turnips in stock until tender. Drain, reserving the liquid.
Rub turnips through a sieve or food mill, or purée in food processor.
Add reserved stock to the puréed turnips and bring to a boil. Remove from heat, add cream, and season with salt and pepper. Reheat but do not boil. Remove from heat and stir in the egg yolks and butter. Serve piping hot.