Turnip Purée Soup

Ingredients

• eight turnips
• two spring onions
• two heads of celery
• two ounces of fresh butter
• half a pint of chicken gravy
• one pint of white haricot beans
• one quart of veal broth
• another quart of white broth

Method

1. 1

   Simmer turnips, onions, celery, butter, and gravy.

2. 2

   Add veal broth, boil, purée, and return to pot.

3. 3

   Adjust with more broth and sugar, skim, and serve with croûtons.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 14. The excerpt below is the record exactly as published.

TURNIP PUR^E SOUP. Put eight turnips cut in quarters into a stewpan with two spring onions, two heads of celery sliced, two ounces of fresh butter, half a pint of chicken gravy, one pint of white haricot beans; salt and pepper to taste; simmer and stir gently for a few minutes, without browning the contents ; then pour one quart of veal broth over, and boil gently for an hour and a half ; pass the vegetables through a sieve by rubbing with a wooden spoon ; return the pur^e to the stewpan together with the remainder of the broth ; stir well in order to dilute the pur^e ; add another quait of white broth

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