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November
2010 : Turnip soup
You'll
need :
1 lb very small turnips, 3 oz dry crustless white bread, 1 pt. milk, 3
tablesp. butter,
1 onion, chopped, salt and pepper, pinch of nutmeg, 1 tablesp. finely
chopped parsley
Method
:
Choose only very small turnips ; peel them thinly and cut each one into
3-4 slices.
Put them in apan with enough water to cover, bring to the boil and
remove
from pan at the first bubble. Drain and dry the turnip pieces,
throw away the water and measure one fresh pt.
Soak the bread in the milk and enough of the measured water
to saturate, and leave it to soften and swell.
Meanwhile melt 2 tablesp. butter in a pan and gently soften the onion.
Add the turnips and stir over heat for 4-5 minutes.
Break up the softened bread with a fork, add it to the pan with the
remaining
water and season to taste with salt, pepper and a good pinch of nutmeg.
Cover and simmer gently, stirring from time to time,
until the turnips are very tender - about 30 minutes.
Put the soup through a fine sieve.
Heat through, adding a little more milk or water if necessary
to make it the consistency of light cream.
Taste for seasoning and just before serving draw the pan off the heat
and
whisk in the remaining butter, a small piece at a time.
Scatter over parsley and serve.
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