Creamy Sorrel Soup

Toss turnips with olive oil and a dash of salt. Roast in oven at 425ºF for 20 minutes.

Saute minced onion in butter over medium heat until translucent, about 5–8 minutes. Place onion, stock, sorrel leaves and half-and-half and salt in blender and blend until smooth. If you want the soup hot, heat over medium heat until desired temperature.

Temper egg yolks by pouring a few spoonfulls of warm soup (or alternatively, if you are serving soup cold, warm up a few spoonfuls of broth separately and temper the yolks). Mix egg yolks into soup mixture and pour into bowls.

Garnish with roasted turnips, a handful of scallions and a squeeze of lemon juice.