Turnip Soup with Green Peas (Hh)
ozen, thawed, or 2 cups shelled fresh young peas, blanced
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.
If the peas are fresh, blanch in boiling water until bright green, about 1 minute.
Place the peas and croutons in a warmed soup tureen and cover with the hot turnip soup.
Serve immediately in heated individual soup bowls.