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White turnip soup

Recipe by:Andy Powning


  • 4 medium-sized white turnips
  • 1 large onion
  • 3 tablespoons butter
  • Salt and pepper to taste
  • 3 slices bread
  • 2 egg yolks
  • ½ cup cream
  • 6 cups boiling water
  • Finely minced parsley (for garnish)


First, dry bread out in a slow oven and then crumble. Set aside. Next, peel, slice and coarsely chop the vegetables (the turnips and onion) and cook them slowly in the butter for 5 minutes. Add 6 cups of boiling water, salt and pepper, and dried bread. Simmer the soup for a half hour and then puree it in a food processor. Reheat over low heat. Stir in egg yolks beaten well with the cream. Once completely mixed, serve, garnished with finely minced parsley.

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