Turnip Soup
Source of Recipe
unknown
List of Ingredients
3 cups beef broth-or use chicken broth-canned is ok
1/2 teaspoon granulated garlic (or to taste)
1 large onion, chopped
4 Large Turnips, peeled and cut into 1/2 inch wedges
1 large carrot, peeled and sliced very thinly
2 ribs celery, cleaned and cut into 1/2 inch pieces
3 medium tomatoes, chopped
1 lb leftover beef roast or use ground beef and precook it
(or use your favorite meat)
4 oz cheddar cheese shredded
Recipe
Put the broth in a large stainless steel pan, add
onions and garlic powder, bring to a boil. Peel turnips and
cut into chunks add to the broth, cook for about 20 minutes.
While that is
simmering, cut up and then reheat the roast or brown the
ground beef. When turnip is soft remove part of it from the
broth, and mash it with a potato masher. Return it to
broth, add meat, tomatoes, celery and carrot to broth and
cook at a simmer for about 30 minutes until carrots are very
tender and flavors have blended. Ladle into bowls, sprinkle
the diced cheese over the soup. Allow cheese to melt
somewhat before serving--about 1 minute.
You will find that turnips have a slightly sweet taste and a
texture similar to cooked potatoes. this soup is excellent
in flavor and very filling. Mashing part of the turnips adds
some thickness to the broth and makes it more satisfying.
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