Turnip Soup with Green Peas (Hh)
Yield
4 servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
turnip
peeled, diced |
|
| 2 | tablespoons |
butter
|
|
| 4 | cups |
chicken consomme
|
* |
| 1 | pinch |
sugar
|
*
|
| ½ | teaspoon |
salt
if desired |
|
| ⅛ | teaspoon |
black pepper
freshly ground |
|
| 10 | ounces |
green peas
ozen, thawed, or 2 cups shelled fresh young peas, blanced |
|
| ½ | cup |
croutons
to garnish |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
turnip
peeled, diced |
|
| 3E+1 | ml |
butter
|
|
| 946 | ml |
chicken consomme
|
* |
| 1 | pinch |
sugar
|
*
|
| 2.5 | ml |
salt
if desired |
|
| 0.6 | ml |
black pepper
freshly ground |
|
| 289 | ml/g |
green peas
ozen, thawed, or 2 cups shelled fresh young peas, blanced |
|
| 118 | ml |
croutons
to garnish |
|
Directions
Peel and dice turnips.
Melt the butter (or use olive oil) in a large skillet; add turnips, cover and cook over medium heat for about 10 to 12 minutes, or until they begin to color--changing from white to a light yellow.
Set them aside.
Bring the consomme to a simmer in a medium saucepan.
Add the turnips and a pinch of sugar.
Simmer, skimming if necessary, until the turnips are cooked and soft when piered with a fork, about 10 to 15 minutes.
If the peas are frozen, pour boiling hot water over them and let stand for 3 minutes.
Drain.
If the peas are fresh, blanch in boiling water until bright green, about 1 minute.
Drain.
Place the peas and croutons in a warmed soup tureen and cover with the hot turnip soup.
Serve immediately in heated individual soup bowls.
