Hollandaise Soup

• 1 quart chicken stock
• 1 small turnip, diced
• 2 carrots, diced

Cook vegetables in separate saucepans of boiling salted water until just tender. Drain.

Melt the butter in a saucepan; add the flour and cook, stirring with a wooden spoon, until smooth. Pour in the stock and simmer, stirring constantly, until soup is slightly thickened. Skim if necessary. Remove saucepan from heat; mix egg yolks and cream together, and strain into soup, stirring consta