Turnip Soup is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic soup of turnips, onion and ham cooked in white stock and veal stock that's thickened with flour and finished with cream. The full recipe is presented here and I hope you enjoy this classic British version of: Turnip Soup.
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This is a classic recipe for a Victorian version of Turnip Soup that's derived from the chef, Charles Elmé's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 164.—TURNIP SOUP.
The process is the same as for making celery soup, No. 163, merely substituting turnips for celery.
Modern Redaction
Ingredients:
3 turnips, peeled and finely sliced
1 head of celery, finely sliced
4 onions, finely sliced
120g raw ham, finely diced
120g butter
600ml white stock
225g plain flour
1l good quality veal stock
300ml cream
Method:
Combine the turnips, celery, onions, ham, butter and white stock in a pan. Bring to a boil, reduce to a simmer and cook for about 40 minutes, or until the celery is tender. Scatter the flour over the top and whisk into the soup until smooth then whisk in the veal stock.
Bring the mixture to a boil, reduce to a simmer and cook for 20 minutes. Take off the heat and allow to cool slightly before pouring into a blender or food processor. Process until smooth then press through a fine-meshed sieve.
Pour the purée into a clean pan, stir in the cream then allow the soup to warm through (but do not boil). Serve immediately, accompanied by pieces of fried bread.
