Cream of Turnip Soup
Cream of turnip soup
- 350g turnips, peeled and diced
- 250g potatoes, peeled and diced
- 1 onion or leek, chopped
- 2 tablespoon butter
- 1 tablespoon flour
- 2 L stock, chicken or vegetable
- 2 egg yolks
- 4 tablespoon cream double or whipping
Cook the veg in the butter in a covered pan over a low heat for 10 minutes. Stir occasionally, don't allow to brown. Add the flour and stir, add enough stock to cover the veg. Season. Simmer for 20 minutes till veg are tender. Blend. adding more stock to thin. Mix the egg yolks and cream together, stir in a ladle full of soup and mix well. Add to the pot of soup, and heat gently, stirring all the time. Don't allow to boil or the egg will scramble! Adjust seasoning and serve.
Garnish with croutons or crispy bacon.