From: The Thorough Good Cook

Soups: 38. Turnip Soup

Slice one-fourth of a Swedish turnip, sweat it in fresh butter, and keep it stirring with a wooden spoon to colour it equally of a light brown; then let it simmer in some broth for nearly two hours, and squeeze it through a tammy; add broth of fowl prepared in the usual manner; skim the puree to clarify it, and add a pinch of sugar. Serve with it fried bread on a plate separately.

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