Cream Soup of Turnips

Ingredients

• 1 tablespoonful butter
• 1 pint fine-cut white turnips
• 3 pints of white broth
• 1 tablespoonful fiour
• Ya teaspoonf ul white pepper
• yolks of 2 eggs
• Va oup cream or milk

Method

1. 1

   Cook turnips in butter for 10 minutes, add broth and cook for 40 minutes.

2. 2

   Strain, return to heat, add roux, season, and mix in egg yolks with cream.

3. 3

   Serve immediately.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 27. The excerpt below is the record exactly as published.

Cream Soup of Turnips. — Place a saucepan with 1 table- spoonful butter and 1 pint fine-cut white turnips over the fire; cook 10 minutes ; add 3 pints of white broth and a bouquet ; cook 40 minutes ; then press through a sieve, return the soup to sauce- pan, and place it over the fire. Melt 1 tablespoonful butter in a small saucepan, add 1 tablespoonful fiour, stir and cook 3 minutes, then add it to the soup ; add Ya teaspoonf ul white pepper, and salt 88 SOUPS, Bto. if necessary ; oook 10 minutes. Mix the yolks of 2 eggs with Va oup cream or milk

Cook this with the app: pantry check, scaling, and the assistant.