A Quickly Made Turnip Soup

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Time
Cook: 30 min Total: 30 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
Instructions (6)
  1. Pare and slice three pounds of young mild turnips.
  2. Stew the turnips gently in three pints of veal or mutton stock or of good broth from twenty-five to thirty minutes, or until they can be reduced quite to pulp.
  3. Rub the whole through a sieve.
  4. Add another quart of stock, a seasoning of salt and white pepper, and one lump of sugar.
  5. Give it two or three minutes’ boil.
  6. Skim and serve it.
Original Text
A QUICKLY MADE TURNIP SOUP. Pare and slice into three pints of veal or mutton stock or of good broth, three pounds of young mild turnips; stew them gently from twenty-five to thirty minutes, or until they can be reduced quite to pulp; rub the whole through a sieve, and add to it another quart of stock, a seasoning of salt and white pepper, and one lump of sugar: give it two or three minutes’ boil, skim and serve it. A large white onion when the flavour is liked may be sliced and stewed with the turnips. A little cream improves much the colour of this soup. Turnips, 3 lbs.; soup, 5 pints: 25 to 30 minutes.
Notes
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