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