Turnip Puree Soup with Duck
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt beef
- domestic duck
- funt turnip
- lozhka butter
- lozhka flour
- stakan Malaga wine
Instructions
- Boil and strain a white beef bouillon; fry the duck in butter.
- Blanch and pare the turnip, chop fine, and cook with the duck in bouillon.
- Remove the duck, rub the turnip through a sieve, and bind with a roux.
- Thin, add Malaga, boil once, and serve over the cut duck.