Turnip Soup

Ingredients

• One dozen white Peppercorns
• One tablespoonful of either white Roux
• a bare dessertspoonful of Corn Flour
• One quart of Milk
• One ounce of Butter

Method

1. 1

   Drain the vegetables carefully and rub them through a sieve.

2. 2

   Put them in a clean saucepan with the butter and pepper to taste.

3. 3

   Stir over the fire until the butter has melted and they are very hot.

4. 4

   Cut the carrots in halves, then in two-inch pieces.

5. 5

   Boil them in plenty of water for half an hour.

6. 6

   Slice the onions and put them in cold water, let them boil up quickly, then drain and fry them in the butter.

7. 7

   Add to the milk boiled with the peppercorns.

8. 8

   Cut the celery into two-inch lengths and add that with the carrots.

9. 9

   Stew all together for half an hour after boiling.

10. 10

    Remove the peppercorns, pour into a sieve, and rub all the vegetables through.

11. 11

    Thicken with white roux and boil up after adding the thickening.

12. 12

    Serve with toasted bread cut in dice.

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 18. The excerpt below is the record exactly as published.

Turnip Soup. Ingredients . One dozen white Peppercorns. One tablespoonful of either white Roux or a bare dessertspoon- ful of Corn Flour. SOUPS AND PUREES half an hour to an hour and a half, according to age. Drain them very carefully and rub them through a sieve. Put them in a clean saucepan with the butter, and pepper to taste. Stir them over the fire until the butter has melted, and they are very hot. Cut the carrots in halves, then in two-inch pieces. Boil them in plenty of water for half an hour. Slice the onions and put them in cold water, let them boil up quickly, and then drain them. Fry them in the butter and add them to the milk, which must have boiled with the peppercorns (tied in a bit of muslin). Cut the celery into two-inch lengths and add that also to the milk with the carrots. Stew all together for half an hour after boiling. Remove the peppercorns, pour into a sieve, and rub all the vegetables through. Thicken with white roux. Boil up after adding the thickening. Serve with toasted bread cut in dice. 40. Vegetable Soup (No. i). Ingredients. Half a pound of Carrots. Six ounces of Onions. A small head of Celery. One quart of Milk. One ounce of Butter

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