| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Soups, Vegetables, Appetizers | 4 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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