Turnip Soup? By all means, for it is startlingly good. Yep! Annie, Mazzy and I went to the turnip patch and came back with a big basket of fresh turnips. If I can get just one of you non turnip eaters to try any of these recipes I might stop writing about them. Maybe.
This is an old New York Times recipe, 1950's, that I haven't made for years and thought I would never find the recipe. But, here it is!
2 cups peeled and diced white turnips
1 quart beef broth
1 cup heavy cream
Salt and freshly ground black pepper
2 egg yolks, beaten
1 tablespoon butter, more if you like
1. Cook the turnips in the beef broth until tender. Drain, reserving the liquid.
2. Rub the turnips through a sieve or food mill, or puree in a blender.
3. Add the reserved broth to the pureed turnips and bring to a boil. Remove from the heat, add the cream, and season to taste with salt and pepper. Reheat but do not boil. Remove from the heat and stir in the egg yolks and butter. Serve piping hot.
This needs a little corn bread with it, I think.