Turnip Soup

Ingredients

• a bunch of turnips
• rather more stock
• ½ gill of milk or cream
• a piece of fresh butter
• croutons of fried bread

Method

1. 1

   Cook turnips as in previous recipe, add more stock for soup consistency, pass through a sieve, reheat, skim, and add milk or cream and butter.

2. 2

   Serve with croutons.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 97. The excerpt below is the record exactly as published.

a bunch of turnips ; cut them into quarters or even-sized slices. Put them in a stew- pan, adding enough water and milk (half and half) 196 HOW TO COOK VEGETABLES. to well cover the turnips, season with salt, add also a small bay-leaf and a small blade of mace, and cook till tender, and pour on some of the stock. Heat up a gill of good white sauce, with a tablespoonful of cream ; mix this in with the turnips, add a grate of Turnips. nutmeg, and a dessertspoonful of finely-chopped parsley. Now heat gently the whole over the fire, so as to get the vegetables thoroughly hot without breaking or mashing. Take out the bay-leaf and mace, dish up neatly, and serve. Stewed Turnips. Wash and peel a bunch of small turnips, cut them into quarters or into thick slices. Boil in salted water till tender, then drain, and put them in a stew-pan with white or brown sauce. Season with pepper and nutmeg, stew for about 10 minutes, then dish up, and serve hot. TURNIPS. 197 Creamed Turnips. Proceed to cook the turnips as directed in the previous recipe. When done mash them up, and re- heat with a cream sauce ; season with pepper and nutmeg to taste, let simmer for a few minutes, and serve. Boiled Turnips. Wash and peel the turnips, and if they are large, divide each in quarters and trim each section neatly. After having again washed them, boil till tender in salted water, drain, dish up, pour over some melted butter or white sauce, and serve. Mashed Turnips. Wash and peel a bunch of turnips, and cut them into small pieces. Boil them in slightly salted water till tender. Drain and press them through a sieve, or else break up and mash them with a wooden spoon. Season with salt, pepper, and nutmeg ; reheat and add about 1 oz. of fresh butter. Dish up and serve hot. Turnips a I’ltalienne. Wash a bunch of young turnips, and peel them thinly ; if large, cut them in halves ; cook them for 20 minutes in salted water. Strain off the water, and drain the turnips. Melt 1 oz. of butter in an earthenware casserole, or, failing this, use a pie-dish ; put in the turnips, adding a little white sauce between each layer ; season with salt, pepper, and a little grated nutmeg. Sprinkle a small handful of bread- crumbs over the top, also some grated cheese and a little oiled butter. Bake in the oven for about 30 minutes, and send to table on the same dish. Glazed Turnips. Wash and peel a bunch of young turnips and cut them by means of a large vegetable spoon in the 198 HOW TO COOK VEGETABLES. shape of olives or large balls, or with a small knife in crescent shape. Put them in a stew-pan with i oz. of butter, season with salt, pepper, and a pinch of castor sugar, and moisten with a little stock. Bring to the boil and simmer gently until cooked. They must have absorbed all their stock and be slightly coloured. Turnips prepared in this way are served as vegetable or a garnish for entrees or removes of roast and braised meats. Turnip Puree a la Creme. Peel, slice, and mince a dozen small turnips, blanch and drain them. Place in a saucepan with about 2 oz. of butter ; fry for a few minutes without colour- ing ; then add enough white stock to cover and a bouquet of parsley. Cook till quite tender, then drain, and take out the parsley. Pass the turnips through a sieve, reheat the puree in the saucepan with a piece of butter, a pinch of castor sugar ; season with salt, pepper, and grated nutmeg. If the puree is too liquid, reduce it. Finally add 2 or 3 tablespoonsful of cream. Turnip Soup. Proceed to cook the turnips as stated in the previous recipe, but add rather more stock to the puree to give it the consistency of a soup. Pass it all through a sieve, and reheat the soup ; let it simmer slowly for abo ut half an hour. Skim, and add £ gill of milk or cream, and a piece of fresh butter. Serve the soup with croutons of fried bread

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