Turnip Soup
INGREDIENTS for soup for 8 or 10 persons.-3 oz. of butter, 9 good-sized turnips, 4 onions, 2 quarts of cheap stock, seasoning to taste. AVERAGE CosT, 1s. 6d.
Melt the butter in the stewpan, but do not let it boil; wash, drain and slice the turnips and onions very thin; put them in the butter with a teacupful of stock, and stew very gently for an hour. Then add the remainder of the stock, and simmer for another hour. Rub it through a tammy, put it back into the stewpan, but do not let it boil. Serve very hot.
TIME.-2 hours.
SEASONABLE from October to March.
Note. By adding a little cream, this soup will be much improved.