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
- pinch saffron
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 in Curye on Inglish, C. Hieatt, S. Butler (eds.)]: Rapes in Potage. Take rapus and make hem clene, and waissh hem clene; quarter hem; perboile hem, take hem vp. Cast hem in a gode broth and seeþ hem; mynce oynouns and cast þerto safroun and salt, and messe it forth with powdour douce. In the self wise make of pasturnakes and skyrwittes.
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