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This recipe is adapted from the classic French frenseuse, a turnip and potato soup enriched with egg yolks and heavy cream. Select turnips with firm, unblemished flesh. The addition of a few shavings of fresh black truffle, and a star-shaped crouton makes this an unforgettable course.

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  • Rebecca Gamache
    21 JUL, 2012
    I haven't made this, but I just wanted to clarify; a white turnip is different from a regular turnip, which is different from a rutabaga. White turnips are just what they sound like. They don't have any rosy hue at the top like a normal turnip. They are much sweeter and much less bitter. WinterGal, this may have been your problem.
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  • s_elieff1
    19 JAN, 2011
    I followed this recipe exactly and could not get over how bitter the flavor was. I quickly added another potato with no success. The next day I purchased two medium-sized turnips, sliced them, cooked them, pureed them and added to only half the soup with milk. It was a marked improvement and even better with a drizzle of white truffle oil and a dollop of sour cream. Would I make this again? NEVER.
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