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Main Dish

White turnip soup

Andy Powning

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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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