Directions:
- Peel, slice and coarsely chop the turnips and onions
- Cook slowly in butter for 5 minutes
- Add 6 cups of boiling water (dechlorinate city water by letting stand overnight uncapped), and bread or croutons
- Simmer the soup for 30 minutes
- Remove from the heat
- Puree the soup
- Add salt and pepper to taste
- Return to the heat and add egg yolks beaten well with the cream and stir blending well
- Garnish with fine minced parsley
- Serve with crusty bread
- Any root vegetable will work here as well as acorn squash, pumpkin etc.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 412.52 Kcal (1727 kJ) | ||
| Calories from fat | 108.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12g | 18% | |
|---|---|---|---|
| Cholesterol | 78.08mg | 26% | |
| Sodium | 1138.95mg | 47% | |
| Potassium | 278.67mg | 6% | |
| Total Carbs | 63.14g | 21% | |
| Sugars | 7.31g | 29% | |
| Dietary Fiber | 2.87g | 11% | |
| Protein | 11.51g | 23% | |
| Vitamin C | 2mg | 3% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 3.4mg | 19% | |
| Calcium | 113.3mg | 11% | |
| Amount Per 100 g | |||
| Calories | 282.94 Kcal (1185 kJ) | ||
| Calories from fat | 74.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.23g | 18% | |
|---|---|---|---|
| Cholesterol | 53.55mg | 26% | |
| Sodium | 781.17mg | 47% | |
| Potassium | 191.13mg | 6% | |
| Total Carbs | 43.31g | 21% | |
| Sugars | 5.01g | 29% | |
| Dietary Fiber | 1.97g | 11% | |
| Protein | 7.89g | 23% | |
| Vitamin C | 1.3mg | 3% | |
| Iron | 2.4mg | 19% | |
| Calcium | 77.7mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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