Puree of Turnip Soup

Ingredients

• Cut up the turnips into small pieces
• a piece of butter
• pepper
• salt
• ½ lb. of potato flour
• the quantity of broth you require

Method

1. 1

   Steep turnips in cold water, then stew with butter, adding pepper and salt.

2. 2

   Pass through a tamis, wash out the pan with hot water or broth, and add to the puree with potato flour and broth.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 40. The excerpt below is the record exactly as published.

Puree of Turnip Soup. Cut up the turnips into small pieces, pour cold water on them, and let them steep and strain. Put them in a stewpan to stew with a piece of butter, and add pepper and salt. When they are soft pass them through the tamis. With a little spoonful of hot water or hot broth, wash out the pan in which they were cooked, and add all to the puree, with \ lb. of potato flour, a little more salt, and the quantity of broth you require

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