Prince of Wales' Soup is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic soup of cooked turnip balls served with rounds of bread in a clear meat-based stock. The full recipe is presented here and I hope you enjoy this classic British version of: Prince of Wales' Soup.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
148. INGREDIENTS.—12 turnips, 1 lump of sugar, 2 spoonfuls of strong veal stock, salt and white pepper to taste, 2 quarts of very bright stock, No. 105.
Mode.—Peel the turnips, and with a cutter cut them in balls as round as possible, but very small. Put them in the stock, which must be very bright, and simmer till tender. Add the veal stock and seasoning. Have little pieces of bread cut round, about the size of a shilling; moisten them with stock; put them into a tureen and pour the soup over without shaking, for fear of crumbling the bread, which would spoil the appearance of the soup, and make it look thick.
Time.—2 hours.
Seasonable in the winter.
Sufficient for 8 persons.
Modern Redaction
Ingredients:
12 turnips, peeled
1 tsp sugar
2 tbsp strong veal stock
salt and freshly-ground white pepper, to taste
2l medium stock (make this very carefully, so it's completely clear)
12 x 3cm diameter rounds of bread
Method:
Use a melon baller to cut the turnips into round balls. Combine with the stock in a pan, bring to a simmer and cook for about 15 minutes, or until tender. Now stir in the veal stock and seasonings.
Moisten the bread with a little stock, place in the base of a warmed tureen then carefully pour over the soup (make certain you do not break up the bread circles).
