Turnip Soup (Recipe from 1903)

Turnip Soup >>>

Auckland Star, Volume XXXIV, Issue 66, 18 March 1903, Page 2 (Supplement)

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Turnip Soup (Metric Version)

Ingredients:

• 12 large turnips

• 60 g butter or dripping

• 30 g castor sugar

• 2 liters white stock (prepared with carrots and herbs)

• 150 ml milk or cream

• 30 g butter (extra)

• Freshly grated nutmeg

• Salt & pepper to taste

• Bread slices for serving

Method:

1. Slice the dozen large turnips and place them in a stewpan with 60 g butter or dripping and 30 g castor sugar.

2. Cook very slowly, ensuring the turnips do not brown.

3. Add 2 liters of white stock and simmer gently for about 1 hour.

4. Strain off the soup and pass the vegetables through a sieve.

5. Return the stock to the pot, skim thoroughly, and add the mashed turnips.

6. Stir in 150 ml milk or cream, 30 g butter, and a little grated nutmeg.

7. Bring everything to the boil and serve with fried slices of bread.