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Turnip soup with green peas
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| Artist: |
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| Categories: |
Appetizers, Beans, Peas, Soups & Stews, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 6
| small | Turnips (12 oz), peeled | | | -diced | | 2
| tbsp | Butter | | 4
| cup | Chicken consomme (HOMEMADE) | | | Pn Sugar | | 1/2
| tsp | Salt, if desired | | 1/8
| tsp | Black pepper, freshly ground | | 10
| oz | Pk frozen peas, thawed OR | | 2
| cup | Shelled fresh young peas | | | -blanced | | 1/2
| cup | Croutons, to garnish |
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Procedures:
| 1 | Peel and dice turnips. | | 2 | Melt the butter (or use olive oil) in a large skillet; add turnips, cover and cook over medium heat for about 10-12 minutes, or until they begin to color--changing from white to a light yellow. | | 3 | Set them aside. | | 4 | Bring the consomme to a simmer in a medium saucepan. | | 5 | Add the turnips and a pinch of sugar. | | 6 | Simmer, skimming if necessary, until the turnips are cooked and soft when piered with a fork, about 10 to 15 minutes. | | 7 | If the peas are frozen, pour boiling hot water over them and let stand for 3 minutes. | | 8 | Drain. | | 9 | If the peas are fresh, blanch in boiling water until bright green, about 1 minute. | | 10 | Drain. | | 11 | Place the peas and croutons in a warmed soup tureen and cover with the hot turnip soup. | | 12 | Serve immediately in heated individual soup bowls. |
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