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Great-grandmother Lillie’s Turnip Soup

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CATEGORY CUISINE TAG YIELD
Meats, Dairy Indian Soups 4 Servings

INGREDIENTS

1 lb White turnips
1/2 lb Lean salt pork
1 qt Water
Salt & pepper to taste
3 T White cornmeal or polenta
1/4 c Heavy cream, minimum 36 %
Milkfat), Milkfat

INSTRUCTIONS

1997    
Gently but thoroughly scrub the turnips under cold running water.  Trim
off the root ends and the green tops.  Young turnips do not need  to be
peeled, but they may be peeled. Cut turnips into slices a  little
thicker than a quarter of an inch, set aside. Rinse the salt  pork and
put it in a 3-quart soup kettle with the water.  Turn heat  to
medium-low and bring the water slowly to just below the boiling  point
carefully skimming off the scum as it rises. Lower the heat to  a bare
simmer and cook the pork gently for about an hour. Raise the  heat to
medium-high and add the sliced turnips. Let the liquid come  back to a
boil, skim it again and then reduce the heat to low. Simmer  until the
turnips are tender, about 20 to 30 minutes. Discard the  pork and skim
off any excess fat floating on top of the broth. Remove  turnips with a
slotted spoon.  Cut a cup of them into cubes and rub  the remainder
through a colander or food mill. Add both of them back  to the broth.
Let the soup come back to a simmer, taste, correct the  salt and add a
liberal grinding of black pepper. Take the cornmeal or  polenta meal in
your hand, and stirring the soup constantly, let the  meal fall into
the soup in a thin stream between your fingers. Never  stop stirring or
the meal will lump up. Let simmer, stirring  constantly, until
thickened. Leave it to simmer for about five  minutes more, then if you
like, stir in the optional cream. Heat  through about two minutes more,
then serve at once. Indianapolis Star  20 December 1995  Submitted by
John Hartman Indianapolis, IN 1996  Posted to MM-Recipes Digest V4 #175
by cro-magnon@juno.com on Jul 8,

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