Turnip Soup (Soupe aux Navets)

Ingredients

• 1 lb. turnips
• 1 onion
• 1 oz. butter or dripping
• Pepper and salt
• A few parsley stalks
• 1 slice of toast or a few crusts of bread
• 1 qt. stock or water
• pt. milk

Method

1. 1

   Wash and peel the turnips thickly, then cut them in very thin small pieces.

2. 2

   Melt the butter in a saucepan and add the turnip and onion.

3. 3

   Cook over the fire for a few minutes, shaking the pan occasionally.

4. 4

   Add the stock and bread, boil until the turnip is reduced to a pulp, about 1.5 hours.

5. 5

   Rub through a sieve, return to the pan, add milk, and season to taste.

6. 6

   Heat thoroughly and serve with fried bread croutons.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 91. The excerpt below is the record exactly as published.

Turnip Soup (Soupe aux Navets) 1 lb. turnips. 1 onion. 1 oz. butter or dripping. Pepper and salt. A few parsley stalks. 1 slice of toast or a few crusts of bread. 1 qt. stock or water. \ pt. milk

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