*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       tb           Butter
    8       sm           Turnips (1 1/2lb), peeled,
                         -coarsely chopped
    1       lg           Onion, coarsely chopped
    6       c            To 8 cups boiling water
    4       sl           To 5 sl good-quality white
                         Bread, i.e, French, peasant
    2       ts           Salt, if desired
      1/2   ts           Freshly ground black pepper
    4                    Egg yolks
    1       c            Cream
      1/2   c            Parsley or chives, chopped
   Melt butter in a medium kettle and add chopped turnips
   and onions. Saute over medium heat for about 5 minutes
   or until onions are translucent. Stir frequently.
   Bring 6 to 8 cups water to the boil--the amount
   depending on how much soup you wish to make, as well
   as its desired strength. Pour the boiling water into
   the turnip/onion mixture. Break the bread slices into
   the kettle. Heat the soup to the boil; reduce heat and
   simmer for aout 15 minutes or until turnips are tender
   when pierced with a fork. Set the soup aside to cool.
   Season with salt, if desired, and pepper. When the
   soup has cooled sufficiently, four into a food
   processor or blender or press through a sieve with a
   wooden spoon.  Note: At this point the soup can be
   refrigerated for a day or two, or frozen for several
   weeks. Later the egg, cream and garnish will be added.
   Before serving, reheat the soup--but do not boil--and
   add the egg yolks beaten with the cream. Stir
   constantly until the mixture is blended and creamy.
   Check seasoning. Serve in heated soup bowls and
   garnish with parsley or chives.
                    - - - - - - - - - - - - - - - - - -