| 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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