Recipes > Soup > Turnip Soup

Turnip Soup


  • 10 turnips
  • 2 onions
  • 2 potatoes
  • 1 small stick of celery
  • 1 pint milk
  • 3 pints water
  • 2 ounces butter
  • 2 teaspoons salt
  • 1 teaspoon peppercorns


Dissolve the butter in a large saucepan, place in the vegetables sliced, salt, peppercorns, and water, and boil gently for two hours. Strain, return to the saucepan, which must be perfectly clean, add milk, simmer a few minutes and serve.

Note. A tablespoon of cream placed in the tureen, and stirred into the soup as it is poured in, is a great improvement, or it may be thickened with one tablespoon sago.


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New Vegetarian Dishes (1892).

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