Recipes > Soup > Turnip and Rice Soup

Turnip and Rice Soup


  • 4 turnips
  • 1/4 pound rice
  • 2 quarts water
  • 1 pint milk
  • onion
  • 12 white peppercorns
  • salt
  • chopped parsley


Peel and slice up the turnips, wash the rice and put into a saucepan with the onion and peppercorns. Pour over the water and boil for an hour, rub through a sieve and return to the saucepan, with the milk and a seasoning of salt and pepper; stir until it boils, then pour into a warm tureen and sprinkle some chopped parsley on top. This soup is much improved by putting one ounce of butter into the water in which the rice and turnips are boiled.

Time: 1 1/4 hours


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The Art of Living in Australia (1893).

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