Home › The Principles of Cookery › Turnip Soup

Turnip Soup

Wash and pare half a dozen turnips, and let them lie in cold water for a quarter of an hour. Drain them, and cut them up small. Put them into a stewpan with four ounces of fresh butter and three ounces of lean ham cut into dice, and stir them about over a gentle fire for two or three minutes. Add two or three onions and one or two sticks of celery, and pour over them a pint of stock made from bones. Let them simmer gently till they are quite soft, dredge two handfuls of flour over them, and beat them briskly with a wooden spoon till they are quite smooth. Moisten gradually with two pints of stock, and stir the soup over the fire till it boils. Rub it through a fine hair sieve, let it boil up again, add salt, pepper, and powdered mace, and half a pint of boiling cream, and it will be ready for serving. If liked, a bay-leaf and two or three cloves may be stewed with the other ingredients, and the flour may be omitted, and a little ground rice or arrowroot substituted for it. Send sippets of toast to table on a separate dish. Time, two hours and a half, exclusive of the stock. Sufficient for eight or nine persons. Probable cost, 4d. per pint. exclusive of the stock.