Turnip and Rice Soup
You're looking at the vegetable tray, at the turnips you bought on a whim and are wondering, okay what do I do with you? ... read on ..
1/4 lb. Rice
2 quarts Water
1 pint Milk
Peel and slice up the turnips, wash the rice and put into a saucepan with the onion and 1 dozen white peppercorns.
Pour over the water and boil for an hour, rub through a sieve and return to the saucepan, with the milk and a seasoning of salt and pepper; stir until it boils, then pour into a warm tureen and sprinkle some chopped parsley on top.
This soup can be improved by putting one ounce of butter into the water in which the rice and turnips are boiled.
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