alt for the entire recipe.
Add squash, turnip and bouillon, then
eason as desired.
This recipe can be served warm or
otatoes, onions, chicken, carrots and turnip roots in a 5L (about
lace roasted vegetables in a soup pot. Add 3/4 cup
Put a piece of very lean and boneless fresh pork in a large soup pot and cover with water.
Salt and pepper to taste and cook until pork is tender enough to shred.
In pork broth, with the shredded pork, add peeled and diced turnip roots and one onion that has been chopped.
Finish filling pot with water, to cover the roots.
Cook until roots are very tender.
With a potato masher, mash up a bit, and sprinkle a tablespoon or two of cornmeal over top of soup and stir well.
This will thicken it.
Saute the garlic and onion in the oil until translucent.
Cube the veggies and throw into the pot. Pour in enough broth to just cover the veggies.
Add salt and pepper.
Bring to boil and then lower the flame and simmer, covered, for about 25 minutes, or until veggies are soft.
Remove soup from flame and blend with a hand blender until thick and creamy. Pour in the milk and blend for a few more minutes.
Serve immediately.
Enjoy!
ome or for gifts with recipe included: Soup Recipe: 2 c.
Friendship
ntil tender. (Or use frozen turnip greens.).
Grind the greens
n the onion, carrot, parsnip, turnip, parsley or celery root, and
or until fragrant.
Add turnip, ham hocks and 6 cups
ater, potato, parsnip, kohlrabi or turnip, and green beans- Bring to
dding to the recipe later.
Start the soup by sauteing the
dd chopped onion, carrot and turnip to the frying pan and
In a large soup pot, heat the one tablespoon
Mix everything together except cheese.
Bake at 350\u00b0 for 1 hour.
During last 5 minutes, sprinkle cheese on top.
May double recipe.
Freezes well.
br>For a tomato-based soup, add a can of undrained
efrigerate for adding to the soup later. Discard other vegetables, bones
Position knife blade in food processor bowl; add well drained and thawed greens; add lemon rind.
Process until finely chopped. Cook onion and celery in butter over medium heat, stirring constantly, until tender.
Stir in greens, mushrooms and rest of ingredients.
Cook over medium heat until all is mixed and melted together.
Serve from a chafing dish.
Serve with Jalapeno Corn Muffins (recipe found in this book).
Yields 3 cups.
While turnip greens are in their first hour of cooking, prepare dumplings.
Sift and measure cornmeal; combine with other dry ingredients.
Sprinkle onions over this and add enough boiling water to make a moderately stiff dough.
Add melted shortening. Cover and let stand 5 minutes.
Shape into small, flat pones.
Add chicken stock to simmering turnip greens at end of first hour, then lay dumplings on top of greens.
Cover and cook 20 to 30 minutes longer.
Makes 4 servings.
pproximately 1/2 Celsius grated turnip.
In a bowl, beat