Mrs Beetons Soups Revisited
Turnip Soup
2.25lt (4 pints) Medium Stock
85g (3oz) Butter
9 Good Sized Turnips
4 Onions
Seasoning, to taste
Melt the butter in the saucepan, but do not let it boil.
Wash, drain and slice the turnips and onions very thinly.
Add them to the butter, with 200ml (7floz) of stock and stew very gently for an hour.
Add the remaining stock and simmer another hour.
Rub through a tammy, return to the saucepan, but do not let it boil.
Serve very hot.
Time: 2½ hours.
Average cost, 8d. per quart.
Sufficient for 8 persons.
Seasonable from October to March.
Note: By adding a little cream, this soup will be much improved.
TURNIP SOUP
157. INGREDIENTS - 3 oz. of butter, 9 good-sized turnips, 4 onions, 2 quarts of stock No. 106, seasoning to taste.
Mode - 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.
Time - 2-1/2 hours.
Average cost, 8d. per quart.
Seasonable from October to March.
Sufficient for 8 persons.
Note - By adding a little cream, this soup will be much improved.
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