A Quickly Made Turnip Soup

25 to 30 minutes.


  • Turnips, 3 lbs.
  • Soup, 5 pints:


Pare and slice into three pints of veal or mutton stock or of good broth, three pounds of young mild turnips; stew them gently from twenty-five to thirty minutes, or until they can be reduced quite to pulp; rub the whole through a sieve, and add to it another quart of stock, a seasoning of salt and white pepper, and one lump of sugar; give it two or three minutes’ boil, skim and serve it. A large white onion when the flavour is liked may be sliced and stewed with the turnips. a little cream improves much the colour of this soup.