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.