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- A delicious savory soup, silky and creamy comfort food. The lowly turnip CAN be elegant after all!
- S. Chokel
Serves/Makes:4 or more
- 1 lb (.5 kg). white turnips
- 1 onion
- 1 clove
- 1 quart (950 ml) chicken broth
- 1 cup (225 ml) water
- 3 tbsp (45 ml) butter
- 2 tbsp (30 ml) flour
- 2 egg yolks
- 1/2 cup (125 ml) cream
- salt and pepper, to taste
- chopped parsley, for garnish
- Peel the turnips and onion and slice coarsely.
- Place turnips in a saucepan with the chicken broth, clove, and water. Cover partially and cook until the vegetables are tender.
- Strain the liquid into the top part of a double boiler. Discard the clove.
- Using a blender, puree the vegetables with 1 cup (225 ml) of broth; add the butter and flour and continue to blend for a few seconds until all ingredients are incorporated.
- Add the blended mixture to the vegetable broth and reheat over boiling water.
- Beat the egg yolks and cream until well blended.
- Add 1 cup (225 ml) of hot broth gradually and when it is well mixed, stir into the soup (this is called, "tempering the egg yolks" so they won't curdle and lump when added to the hot broth, it is a very important step and do not omit it).
- Continue to stir the soup until it is hot and thickened.
- Serve in individual cups garnished with chopped parsley.
- This is a delicious soup, and even those who claim they do not like turnips, will love them after eating this soup. It reheats and freezes well.
Hint: I personally like a sprinkle of *one* of the following on this soup: Nutmeg, or Dill, or Curry, or a small dollop of a creamy Horseradish Sour Cream Sauce on top.
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