Turnip Soup

Ingredients

• One dozen white Peppercorns
• One tablespoonful of either white Roux
• a bare dessertspoonful of Corn Flour

Method

1. 1

   Cut the turnips in quarters and let them boil quickly for half an hour, then drain them.

2. 2

   Slice the onions, throw them in cold water, bring them quickly to boiling-point, then drain them immediately and fry them in the butter a pale yellow.

3. 3

   Now add them to the milk, which must have been boiled with the peppercorns (tied in a bit of muslin).

4. 4

   Cut the celery in two-inch lengths, and add that also with the turnips to the milk.

5. 5

   Let all stew together until the turnip is tender, which should be in half an hour.

6. 6

   Remove the peppercorns and pour into a sieve.

7. 7

   Rub all the vegetables through and return to the saucepan.

8. 8

   Thicken with either white roux or corn flour.

9. 9

   If corn flour is used it must be first smoothly mixed with a little cold milk.

10. 10

    Boil up after the thickening has been added.

11. 11

    Serve with either croutons or toasted bread cut in dice.

Nutrition per serving

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 17. The excerpt below is the record exactly as published.

r bare dessertspoonful of Corn Flour. SOUPS AND PUREES 19 mix well. Return to the saucepan, and thicken with either white roux or corn flour. If the corn flour is used it must be first mixed smoothly with a little cold milk and added to the soup when almost boiling. Boil up again. Serve with croutons of fried bread. 33. Tomato Soup (No. 2). Ingredients . Two pounds of Tomatoes. One large Onion. One quart of Milk. One ounce of Butter. One tablespoonful ; of chopped Parsley. One tablespoonful of Flour. Pepper to taste. Cut up the tomatoes and onions (scald well first) and cook in half a pint of water until tender, then pass through a sieve. Boil the milk in a double saucepan, thicken with one tablespoonful of flour (mixed into a smooth paste in a little cold milk first), add to the milk a little parsley and the tomatoes and onions and make very hot, but do not boil. Serve with macaroni and fried bread. 34. Tomato Soup (No. 3). Ingredients, One pound of Tomatoes. One ounce of Butter. Two Onions. One pint and a half of Milk. Pepper Four Bay leaves. Very little Nutmeg. One dessertspoonful of white Roux, to taste. Well scald the onions (see “Hints on Cooking and put them into a double saucepan with the milk and bay leaves. Let them cook slowly for two hours, then take out the onions and bay leaves and thicken with 20 THE APSLEY COOKERY BOOK the roux. With half the butter add pepper and nut- meg, and stand the saucepan where it will keep very hot but not boil. Pour boiling water on the tomatoes, when the skin will come off easily, cut them into rather thick slices, and cook for fifteen minutes in a small saucepan with the other half ounce of butter. Add all together, make very hot, and serve with fried croutons. 35. Tomato Soup (Brown). Ingredients. One pound of Tomatoes. Four ounces of Onions. One quart of Water. One and a half ounces of Butter. Eight tablespoonfuls of grated dry Cheddar Cheese. One spot of Parisian Essence. One dozen black Peppercorns. Slice the onions and throw them into cold water, bring them quickly to boiling-point, then drain them carefully. Now slice the tomatoes and fry them with the onions in the butter until they are a nice brown — not too dark. Add them to the water — which must be boiling — and the peppercorns, loosely tied in a bit of muslin. Boil up, and let them simmer for half an hour. Remove the peppercorns and pour the rest into a sieve, and rub the onions and tomato through. Now return to the saucepan, and boil up. Place the cheese at the bottom of a warm soup tureen, stir in the soup, and serve immediately. Send either croutons, or toast cut in dice, to table with the soup. SOUPS AND PUREES 21 36. Tomato Soup (Green). Ingredients . One pint of hard green Toma- toes. One teaspoonful of Bicarbonate of Soda. One pint of Milk. Half an ounce of Butter. One tablespoonful of Flour. Pepper to taste. Cut the tomatoes into dice and put into a deep saucepan with a pint and a half of water; first bring the water to the boil. Let it boil again after the toma- toes are in. Have ready the soda and milk, put in the soda and then the milk, stir well, and bring to the boil. Well mix the butter and flour together ; add this last thing with the pepper. 37. Tomato Puree. Ingredients . One pound of Tomatoes. One ounce of Butter. Two tablespoonfuls of Brown Pepper. Gravy. The gravy is made according to recipe for Brown Gravy. Slice the tomatoes into a stewpan, add the gravy and the butter, and let them boil up quickly, stirring occasionally. As soon as the tomatoes come to boiling-point cover the saucepan closely, and put it where it will not boil but stew very gently, as the tomatoes must not get dry. Stew for half an hour, and stir once or twice during the time. Rub through a sieve, and serve with toasted bread or croutons. Tomato puree is used for so many dishes that it would be well to have a supply on hand during the hot THE APSLEY COOKERY BOOK weather. Tomatoes should be very sparingly used during cold weather as the acid is liable to disagree with many people. 38. One pound of Turnips. Two sticks of Celery. One quart of Milk. One ounce of Butter. Four ounces of Onions. Cut the turnips in quarters and let them boil quickly for half an hour, then drain them. Slice the onions, throw them in cold water, bring them quickly to boil- ing-point, then drain them immediately and fry them in the butter a pale yellow. Now add them to the milk, which must have been boiled with the pepper- corns (tied in a bit of muslin). Cut the celery in two- inch lengths, and add that also with the turnips to the milk. Let all stew together until the turnip is tender, which should be in half an hour. Remove the pepper- corns and pour into a sieve. Rub all the vegetables through and return to the saucepan. Thicken with either white roux or corn flour. If corn flour is used it must be first smoothly mixed with a little cold milk. (See “ Hints on Cooking.”) Boil up after the thicken- ing has been added. Serve with either croutons or toasted bread cut in dice. Turnip Soup. Ingredients . One dozen white Peppercorns. One tablespoonful of either white Roux

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