Turnip and Rice Soup

Ingredients

• as many turnips as desired
• a lump of butter
• sufficient water
• a pint of rich milk
• one-half cupful of cold boiled rice
• season with salt
• pepper
• a pinch of sugar
• a lump of butter
• one cupful of cream

Method

1. 1

   Peel and wash turnips, simmer with butter until tender.

2. 2

   Pass through a sieve, return to kettle, add milk and rice, season, simmer for 20 minutes, then stir in butter and cream.

3. 3

   Serve on croutons.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 295. The excerpt below is the record exactly as published.

TURNIP AND RICE SOUP. Peel and wash as many turnips as desired and put them in a granite kettle with a lump of butter and sufficient water to allow them to simmer gently until tender. Pass through a fine hair sieve, return to the kettle, add a pint of rich milk and one-half cupful of cold boiled rice; season with salt, pepper and a pinch of sugar. Let simmer for twenty minutes; then stir in a lump of butter and one cupful of cream

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