Recipes > Soup > Prince of Wales's Soup

Prince of Wales's Soup


  • 12 turnips
  • 1 lump of sugar
  • 2 spoonfuls of strong veal stock
  • salt and white pepper to taste
  • 2 quarts of very bright stock


Peel the turnips, and with a cutter cut them in balls as round as possible, but very small. Put them in the stock, which must be very bright, and simmer till tender. Add the veal stock and seasoning. Have little pieces of bread cut round, about the size of a shilling; moisten them with stock; put them into a tureen and pour the soup over without shaking, for fear of crumbling the bread, which would spoil the appearance of the soup, and make it look thick.

Time: 2 hours.

Seasonable in the winter.

Sufficient for 8 persons.


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The Book of Household Management (1861).

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