Clear Turnip Soup is a traditional British recipe, based on Alexis Soyer's recipe of 1854, for a classic clear soup of turnips in a clear veal stock base that's finished with chervil and tarragon. The full recipe is presented here and I hope you enjoy this classic British version of: Clear Turnip Soup.
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This is a traditional British recipe redacted from Alexis Soyer's 1854 volume A Shilling Cookery for the People, the first Victorian cookbook for the common man.
Original Recipe
7. Clear Turnip, Lesson No. 3.—Peel and cut in large dice half a pound of turnips, put in pan with butter or fat, and a little sugar; proceed as above, Lesson No. 1, add the broth, simmer, skim, and serve. It will not require so long doing as No. 1. Give it a nice brown colour. If turnips are either streaky or spongy, they will not do.
Melt the butter in a pan and add the turnips and sugar. Fry, stirring constantly, until the vegetables appear dry (about 10 minutes).
Add the stock and bring to a simmer. Skim all the fat from the surface and continue cooking for about 5 minutes more, or until the carrot and turnip pieces are tender.
Stir in the herbs, ladle into warmed soup bowls and serve.
