Preparation info

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Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

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  • 5 medium turnips, peeled and coarsely chopped
  • 2 tablespoons butter
  • 1 large onion,


Cook the turnips and onion in butter, in a large pan, until they start to soften, but not to brown. Add boiling water and seasoning and crumble in the bread, crusts removed. Simmer gently until the vegetables are tender (25-30 minutes). Sieve or liquidise. Beat the egg yolks with the cream and add to the re-heated soup, away from the heat. Stir over a low heat until smooth and creamy, without b