Piedmontese Soup

Ingredients

• eight large turnips
• a quarter of a pound of melted butter
• a tablespoonful of sifted sugar
• two quarts of strong stock
• a large tablespoonful of stewed tomatoes
• four anchovies
• a clove of garlic
• very small balls of mashed potatoes
• some parboiled tarragon leaves
• Grated Parmesan cheese

Method

1. 1

   Fry turnips in butter with sugar until browned.

2. 2

   Add stock and simmer.

3. 3

   Strain, then add anchovy paste.

4. 4

   Serve with fried mashed potato balls and cheese.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 16. The excerpt below is the record exactly as published.

Piedmontese Soup. Slice eight large turnips into a quarter of a pound of melted butter, to which has been added a tablespoonful of sifted sugar. Fry briskly until the turnips are slightly browned, then add two quarts of strong stock, and let the whole simmer gently for three-quarters of an hour, after which strain carefully and add a large tablespoonful of stewed tomatoes. Now pound four anchovies with a clove of garlic and a little butter into a smooth paste. Pass through a fine sieve and add to the soup. Pour the soup into a tureen containing two dozen very small balls of mashed potatoes previously fried till the outsides are crisp, and add, if obtainable, some parboiled tarragon leaves. Grated Parmesan cheese

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