Turnip Soup
Ingredients
Directions
Prepare
Pare and cut the turnips into shapes.
Cook the turnips
Fry the turnips in a bit of lard until light brown, then drain and wipe them free from fat.
Alternatively, steam the turnips with a little water until half done.
Add the cleared stock to the turnips and boil gently until tender.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Turnips
- Form the main body of the soup and soften into tender pieces as they simmer.
- Lard
- Fat for frying the turnips, adding richness and promoting browning on their surfaces.
- Cleared stock
- Liquid that cooks the turnips to tenderness and becomes the soup base.
The step that matters
Frying the turnips until light brown. Frying in fat browns the surface through the Maillard reaction, adding flavour. Draining and wiping off excess fat keeps the soup from tasting greasy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
More turnip soup recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.