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Turnip Soup with Green Peas (Hh)




Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Turnip Soup with Green Peas (Hh)

6 sm Turnips (12 oz), peeled, diced

2 tb Butter

4 c Chicken consomme (HOMEMADE)

pn Sugar 1/2 ts Salt, if desired

1/8 ts Black pepper, freshly ground

10 oz Pk frozen peas, thawed OR

2 c Shelled fresh young peas, blanced

1/2 c Croutons, to garnish

Peel and dice turnips. Melt the butter (or use olive oil) in a large skillet; add turnips, cover and cook over medium heat for about 10-12 minutes, or until they begin to color--changing from white to a light yellow. Set them aside. Bring the consomme to a simmer in a medium saucepan. Add the turnips and a pinch of sugar. Simmer, skimming if necessary, until the turnips are cooked and soft when piered with a fork, about 10 to 15 minutes. If the peas are frozen, pour boiling hot water over them and let stand for 3 minutes. Drain. If the peas are fresh, blanch in boiling water until bright green, about 1 minute. Drain. Place the peas and croutons in a warmed soup tureen and cover with the hot turnip soup.

Serve immediately in heated individual soup bowls.

 

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