Common Turnip Soup

Preparation info
    • Difficulty


    • Ready in

      5 min

Appears in

By Eliza Acton

Published 1845

  • About


  • Turnips, 3 lbs.
  • butter, 4 oz.: ¾ hour.
  • Soup,


Wash and wipe the turnips, pare and weigh them; allow a pound and a half for every quart of soup. Cut them in slices about a quarter of an inch thick. Melt four