Turnip Soup

Ingredients

• half a dozen turnips
• four ounces of fresh butter
• three ounces of lean ham
• two or three onions
• one or two sticks of celery
• a pint of stock made from bones
• two handfuls of flour
• two pints of stock
• half a pint of boiling cream
• a bay-leaf
• two or three cloves

Method

1. 1

   Wash and pare the turnips, soak in cold water for 15 minutes, then drain and cut small.

2. 2

   In a stewpan, melt butter, add ham, and stir for 2-3 minutes.

3. 3

   Add onions and celery, then pour in stock.

4. 4

   Simmer until soft, dredge flour, and stir until smooth.

5. 5

   Gradually moisten with stock, bring to a boil, sieve, and add seasoning and cream.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2072. The excerpt below is the record exactly as published.

Turnip Soup. — Wash and pare half a dozen turnips, and let them lie in cold water for a quarter of an hour. Drain them, and cut them up small. Put them into a stewpan with four ounces of fresh butter and three ounces of lean ham cut into dice, and stir them about over a gentle fire for two or three minutes. Add two or three onions and one or two sticks of celery, and pour over them a pint of stock made from bones. Let them simmer gently till they are quite soft, dredge two handfuls of flour over them, and beat them briskly with a wooden spoon till they are quite smooth. Moisten gradually with two pints of stock, and stir the soup over the fire till it boils. Eub it through a fine hair sieve, let it boil up again, add salt, pepper, and powdered mace, and half a pint of boiling cream, and it will be ready for serving. If liked, a bay-leaf and two or three cloves

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