Mixed-greens soup with turnip fritters - country living
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | (1/2 stick) butter |
| 1 | cup | Chopped onion |
| 1 | cup | Chopped green onions |
| 2 | Stalks celery, chopped | |
| 2 | tablespoons | Finely chopped, peeled fresh gingerroot |
| 2 | Cloves garlic, finely chopped | |
| 1 | pounds | Baby turnips with green tops |
| 10 | cups | Water |
| 2 | Extra-large chicken bouillon cubes (or 4 regular-size cubes) | |
| ½ | cup | Dry white wine or water |
| ¼ | cup | Cornstarch |
| 6 | cups | Packed whole fresh spinach leaves |
| 1¼ | teaspoon | Ground black pepper |
| ½ | teaspoon | Salt |
| ¼ | cup | Unsifted all-purpose flour |
| 1 | Large egg, lightly beaten | |
| Vegetable oil for frying | ||
Directions
1. In 5-quart kettle or saucepot, melt butter over medium heat. Add onion, green onions, celery, gingerroot, and garlic; cook, stirring occasionally, until vegetables soften-about 10 minutes. Mean-while, cut green leafy tops from turnips and reserve the greens that are in good condition. Set turnips aside.
2. Add water and bouillon cubes to vegetables; heat to boiling over high heat. Reduce heat to low and cook, stirring occasionally, until bouillon dissolves. Add whole turnips to simmering broth and cook 6 to 8 minutes or until almost tender; remove turnips with slotted spoon and set aside to cool.
3. In cup, stir wine and cornstarch until smooth. With wire whisk, quickly stir cornstarch mixture into broth mixture; heat to boiling over high heat, stirring constantly, until broth thickens slightly.
Reduce heat to low, add reserved tumip greens, the spinach, 1 t pepper, and ¼ t salt; cook 15 minutes.
4. Meanwhile, prepare turnip fritters: Coarsely grate cooled turnips.
In medium-size bowl, combine grated turnips, the flour, egg, and remaining ¼ t each of pepper and salt. In large skillet, heat ¼ inch oil over medium-high heat. Add heaping teaspoonfuls of fritter mixture to skillet and fry, turning, until brown on both sides; keep fritters warm.
5. To serve, ladle soup into serving bowls, top each with 3 fritters, and serve.
Country Living/May/93 Scanned & fixed by DP & GG