Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

Info: from The Old Farmer's Almanac Colonial Cookbook

Parsley

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.

Posted by Perry Lowell. Courtesy of Fred Peters.

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