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See below ingredients and instructions of the recipe
4 Medium-sized white turnips 3 sl Bread
1 lg Onion 2 Egg yolks
3 tb Butter 1/2 c Cream
Salt and pepper
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.
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