Recipes > Soup > Turnip Soup

Turnip Soup


  • 1 quart of stock, or the boilings from mutton
  • 2 pounds of turnips
  • 1 large onion
  • 1/2 pint of cream, or good milk
  • 2 large slices of bread
  • pepper and salt to taste


Put the bread to soak in a little cold stock.

Pare the turnips and onions, and cut them in pieces.

Boil them gently in the stock, adding (when well soaked) the bread.

When the turnips are cooked, rub the soup through a wire sieve.

Put it again into the saucepan.

Add to it the cream or milk, pepper and salt to taste; and let it well boil up.

Serve with fried or toasted croutons of bread.


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The Skilful Cook (1905).

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