Home › Soups › Turnip Soup (Pare and chop quart of turnips)

Turnip Soup (Pare and chop quart of turnips)

Pare and chop 1 quart of turnips, fry in 2 ounces butter or suet, add half a spoonful of sugar and some parsley, and 1 pint consomme. Cook 3/4 hour. Make six slices of toast, pour the turnips, well seasoned, into a dish, lay the toast over, dot with butter, and bake 1/2 hour. This is served in Rouen with a tureen of hot consomme and a tablespoonful given on each plate, but it can also be made into one broth, cooking the turnips in the whole amount of stock, pressing them through a sieve and putting toast on top, when serving. Is excellent made of rabbit stock, instead of beef.

VEGETABLE SOUP (made in France, during Lent.).

Fry 2 carrots, 2 turnips, 2 onions, 1/2 pint string beans, 1 leek, 1 cup of spinach with some parsley and a bit of celery, in 2 ounces butter. Add 1 ounce flour, 1 quart, and a pint of milk, 1 pint of stewed tomatoes, and a pinch of baking soda, also a blade of mace. Simmer for 2 hours, press through a sieve, add a teaspoonful of sugar, a little butter blended with flour, and 2 tablespoonfuls each of cooked rice and peas.

TOMATO SOUP (as made in Germany.).

Cut up 1 pound of veal from the breast, add the bones and 1 ounce butter, 1 onion, and 1 carrot, and 3 quarts water, parsley, salt, and pepper, 1 pint tomatoes and 1 green pepper, cut up and free from seeds. Cook 3 hours, add a spoonful of sugar and 1 cup of boiled rice.