Recipes > Soup > Turnip Soup

Turnip Soup


  • 3 ounces of butter
  • 9 good-sized turnips
  • 4 onions
  • 2 quarts of stock
  • seasoning to taste


Melt the butter in the stewpan, but do not let it boil; wash, drain, and slice the turnips and onions very thin; put them in the butter, with a teacupful of stock, and stew very gently for an hour. Then add the remainder of the stock, and simmer another hour. Rub it through a tammy, put it back into the stewpan, but do not let it boil. Serve very hot.

Time: 2 1/2 hours.

Seasonable from October to March.

Sufficient for 8 persons.

Note: By adding a little cream, this soup will be much improved.


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The Book of Household Management (1861).

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