Turnip Soup. No. 3. Maigre.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (22)

6 turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
3 ozs. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a stock of celery sliced ↝ Celery, raw [Vegetables and Vegetable Products]
a large Spanish onion sliced ↝ Onions, raw [Vegetables and Vegetable Products]
button mushrooms or any mushroom peelings ↝ Mushrooms, white button [Vegetables and Vegetable Products]
a whole carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
a second onion stuck with 3 cloves ↝ Onions, raw [Vegetables and Vegetable Products]
3 cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
2 ozs. of ham ↝ Ham [Cold cuts and cured meats]
well-washed rice or tapiocca, sago, or swelled pearl barley ↝ Rice, cooked, NFS [Rice]
well-washed rice or tapiocca, sago, or swelled pearl barley
well-washed rice or tapiocca, sago, or swelled pearl barley
well-washed rice or tapiocca, sago, or swelled pearl barley ↝ Barley, pearled, raw [Cereal Grains and Pasta]
a French roll free from crust ↝ Rolls, french [Baked Products]
warm milk ↝ Milk, NFS [Milk, reduced fat]
a bouquet
1 bay-leaf ↝ Spices, bay leaf [Spices and Herbs]
1 spray of parsley ↝ Parsley, raw [Not included in a food category]
1 of tarragon ↝ Parsley, raw [Not included in a food category]
a grain of paper ↝ Rice paper [Crackers, excludes saltines]
a lump of sugar ↝ Sugar, NFS [Sugars and honey]
a little cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (9)

Slice 6 turnips into cold water to preserve their colour.
Put 3 ozs. of butter in a stewpan, add the turnips, drained but not dried, a stock of celery sliced, a large Spanish onion sliced, button mushrooms or any mushroom peelings, a whole carrot, a second onion stuck with 3 cloves, and 2 ozs. of ham.
Cover close, and shake the pan gently over the fire 10 minutes or more to heat all through.
Then add well-washed rice or tapiocca, sago, or swelled pearl barley, and a French roll free from crust.
Cover with warm milk—all white maigre soups should be made with milk instead of water.
Add a bouquet also, i.e., 1 bay-leaf, 1 spray of parsley, 1 of tarragon.
Simmer till all are tender.
Then take out the herbs, ham, whole onion, and carrot, and put all the rest through a sieve or tammy.
Heat up and add a grain of paper and a lump of sugar, also, when off the boil, a little cream, if to be had.

Original Text

Turnip Soup. No. 3. Maigre. (Mrs. Thomas.)

Slice 6 turnips into cold water to preserve their colour; put 3 ozs. of butter in a stewpan, add the turnips, drained but not dried, a stock of celery sliced, a large Spanish onion sliced, button mushrooms or any mushroom peelings, a whole carrot, a second onion stuck with 3 cloves, and 2 ozs. of ham.
Cover close, and shake the pan gently over the fire 10 minutes or more to heat all through; then add well-washed rice or tapiocca, sago, or swelled pearl barley, and a French roll free from crust; cover with warm milk—all white maigre soups should be made with milk instead of water; add a bouquet also, i.e., 1 bay-leaf, 1 spray of parsley, 1 of tarragon.
Simmer till all are tender; then take out the herbs, ham, whole onion, and carrot, and put all the rest through a sieve or tammy. Heat up and add a grain of paper and a lump of sugar, also, when off the boil, a little cream, if to be had.
Onion soup may be made in the same way.

Notes

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