Cream Of Turnip Soup Recipe

• 1/2 dozen turnips
• 4 ounces of fresh butter
• 3 ounces of lean ham cut into dice
• 2 or 3 onions
• 2 sticks of celery
• 1/2 pint of rich cream
• 2 pint of white stock

1. Wash and pare turnips and let lie in cold water for a quarter of an hour.
2. Drain and cut into small pieces.
3. Put into a stewpan with 4 ounces of fresh butter and 3 ounces of lean ham cut into dice, and stir about over a gentle fire for a few minutes.
4. Then add 2 or 3 onions, 2 sticks of celery; cut up and cover all with a pint of white stock.
5. Let simmer gently until they are quite soft.
6. Dredge two handfuls of flour over them, beating briskly meanwhile to avoid lumping and until smooth.
7. Then gradually add white stock and stir over heat until it boils.
8. Rub through a fine sieve and boil up again; add salt, pepper, and powdered mace, and when boiling beat in 1/2 pint of rich cream.
9. Then serve with croutons on the side.
10. A bay leaf and two or three cloves may be added to the other ingredients.
11. Sufficient for eight persons.

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