Turnip Soup
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- 3 oz butter
- 9 good-sized turnips
- 4 onions
- 2 quart stock No. 106
- seasoning to taste
Instructions
- Melt the butter in the stewpan, but do not let it boil;
- wash, drain, and slice the turnips and onions very thin;
- put them in the butter, with a teacupful of stock, and stew very gently for an hour.
- Then add the remainder of the stock, and simmer another hour.
- Rub it through a tammy, put it back into the stewpan, but do not let it boil.
- Serve very hot.