Yield: 4 servings
Measure | Ingredient |
---|---|
6 smalls | Turnips (12 oz), peeled, diced |
2 tablespoons | Butter |
4 cups | Chicken consomme (HOMEMADE) |
\N pinch | Sugar |
½ teaspoon | Salt, if desired |
⅛ teaspoon | Black pepper, freshly ground |
10 ounces | Pk frozen peas, thawed OR |
2 cups | Shelled fresh young peas, blanced |
½ cup | Croutons, to garnish |
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 10-12 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. Drain. If the peas are fresh, blanch in boiling water until bright green, about 1 minute. Drain. Place the peas and croutons in a warmed soup tureen and cover with the hot turnip soup. Serve immediately in heated individual soup bowls.