3/4 lb. young turnips (weighed when peeled)
2 oz. onion
2 pints vegetable stock or potato water
3 tbsp (1 1/2 oz) 40 g butter
1/4 cup (1 oz) 30 g plain flour (All purpose)
2-3 yolks of egg
2-3 tablespoons thick cream
salt and pepper
2 oz. onion
2 pints vegetable stock or potato water
3 tbsp (1 1/2 oz) 40 g butter
1/4 cup (1 oz) 30 g plain flour (All purpose)
2-3 yolks of egg
2-3 tablespoons thick cream
salt and pepper
method
1. Cut the turnips and onion in quarters and blanch for a few minutes in salted water
2. Meanwhile melt the butter in a stewpan. Add the flour, mix, and pour on the liquid; stir until boiling. Then add the vegetables and simmer until absolutely soft, about 40 minutes.
3. Pass through a nylon sieve. Rinse out the pan well, return the soup, mix the yolks and cream together and make the liaison in the usual way.
4. Thicken carefully, do not boil
Adjust the seasoning.
2. Meanwhile melt the butter in a stewpan. Add the flour, mix, and pour on the liquid; stir until boiling. Then add the vegetables and simmer until absolutely soft, about 40 minutes.
3. Pass through a nylon sieve. Rinse out the pan well, return the soup, mix the yolks and cream together and make the liaison in the usual way.
4. Thicken carefully, do not boil
Adjust the seasoning.
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