Ingredients

• 4 Medium-sized white turnips
• 1 lg Onion
• 3 tb Butter
• Salt and pepper
• 3 sl Bread
• 2 Egg yolks
• 1/2 c Cream
• Parsley

Directions

• Peel, slice and coarsely chop the vegetables and cook them slowly in the butter for 5 minutes. Add 6 cups of boiling water, salt and pepper, and bread, which you have first dried out in a slow oven and crumbled.
• Simmer the soup for a half hour and puree’ it. Reheat over low heat. Stir in the egg yolks beaten well with the cream. Serve at once, garnished with finely minced parsley.