Recipe by Daniel Myers
Pre-cooking the turnips for this simple vegetable soup reduces the natural bite of the turnips and keeps them from being too strong, leaving a pleasant, warming flavor.
4 - 5 turnips, cut into half-inch cubes
1/2 medium onion, chopped
2 cups chicken or vegetable broth
1/4 tsp. salt
1/2 tsp. powder douce
Put turnips into a pot with enough water to cover them. Bring to a boil, and allow to simmer until they start to soften - about 10 minutes. Drain and add remaining ingredients. Return to boil, reduce heat, and continue to cook until done. Serve hot. (makes about 4 cups)
Source [Forme of Cury, S. Pegge (ed.)]: Rapes in Potage. V. Take rapus and make hem clene and waissh hem clene. quare hem. parboile hem. take hem up. cast hem in a gode broth and seeþ hem. mynce Oynouns and cast þerto Safroun and salt and messe it forth with powdour douce. the wise make of Pasturnakes and skyrwates.
Published: October 23, 2006
© Copyright 2013 Medieval Cookery