Turnip Soup

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (15)
Soup base
For stewing
For adding to soup
For frying
Seasoning
Instructions (9)
  1. Take a gallon of water, and a bunch of turnips, pare them, face three or four out, put the rest into the water, with half an ounce of whole pepper, an onion stuck with cloves, a blade of mace, half a nutmeg bruised, a little bundle of sweet herbs, and a large crust of bread.
  2. Let these boil an hour pretty fast, then strain it through a sieve, squeezing the turnips through.
  3. Wash and cut a bunch of celery very small, set it on in the liquor on the fire, cover it close, and let it stew.
  4. In the mean time cut the turnips you faced into dice, and two or three small carrots clean scraped, and cut in little pieces.
  5. Put half these turnips and carrots into the pan with the celery, and the other half fry brown in fresh butter.
  6. You must flour them first, and two or three onions peeled, cut in thin slices and fried brown.
  7. Then put them all into the soup, with an ounce of vermicellis.
  8. Let your soup boil softly till the celery is quite tender, and your soup good.
  9. Season it with salt to your palate.
Original Text
TAKE a gallon of water, and a bunch of turnips, pare them, face three or four out, put the rest into the water, with half an ounce of whole pepper, an onion stuck with cloves, a blade of mace, half a nutmeg bruised, a little bundle of sweet herbs, and a large crust of bread. Let these boil an hour pretty fast, then strain it through a sieve, squeezing the turnips through; wash and cut a bunch of celery very small, set it on in the liquor on the fire, cover it close, and let it stew. In the mean time cut the turnips you faced into dice, and two or three small carrots clean scraped, and cut in little pieces; put half these turnips and carrots into the pan with the celery, and the other half fry brown in fresh butter. You must flour them first, and two or three onions peeled, cut in thin slices and fried brown; then put them all into the soup, with an ounce of vermicellis. Let your soup boil softly till the celery is quite tender, and your soup good. Season it with salt to your palate.
Notes
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