Instructions: 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 tender, about 20 to 30 minutes. Using a food mill, puree vegetables and return to pot.

In a small mixing bowl, whisk together heavy cream and yolks. Temper the 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 a truffle shavings.

CROUTONS: With a star-shaped cookie cutter, cut 2 stars from each slice of bread. Melt butter in a large saute pan over medium heat. Add stars and saute until golden brown on each side, about 1 minute. Use to garnish White Turnip Soup. (Makes 8 large croutons)

Serves 8.

Cuisine: "Mexican"

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