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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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Instructions Checklist
  • Melt 4 tablespoons butter in a large pot over medium heat. Add leeks, and cook until soft, about 5 minutes. Add potatoes and turnips, stirring to combine. Cover, and cook for about 10 minutes. Sprinkle flour over vegetables, stir to cover evenly, and cook for 1 minute. Add stock, season with salt and pepper to taste, and simmer until vegetables are tender, about 20 to 30 minutes.

  • With a slotted spoon, remove vegetables from pot, and place them in a food mill. Puree vegetables, and return them to pot. In a small mixing bowl, whisk together heavy cream and yolks. Temper egg mixture by adding 2 cups of soup to the bowl, stir to combine. Add egg-soup mixture to soup pot, and stir to combine. Bring to a simmer, and serve garnished with croutons and truffle shavings.


Reviews (2)

Rating: Unrated
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.
Rating: Unrated
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.