Turnip Soup (Northern Italy)

Ingredients

• i ^ quarts of turnips
• i tablespoonful sugar
• 2 ounces butter
• 2 ounces flour
• i pint of tomatoes
• parsley
• bayleaf
• thyme
• i cup of hot beef stock
• a tablespoonful of grated cheese
• salt
• pepper

Method

1. 1

   Pare, slice, and fry turnips with sugar, butter, and flour.

2. 2

   Add tomatoes, parsley, bayleaf, and thyme.

3. 3

   Simmer for 1 hour, press through a sieve, then add hot beef stock, grated cheese, salt, and pepper.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 13. The excerpt below is the record exactly as published.

TURNIP SOUP. (Northern Italy.) Pare, slice, and fry i ^ quarts of turnips, with i tablespoonful sugar, 2 ounces butter, and 2 ounces flour. Add i pint of tomatoes, parsley, bayleaf, and thyme. Simmer i hour, press through a sieve. Add i cup of hot beef stock and a table- spoonful of grated cheese, salt, and pepper

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