Turnip Soup Recipe
Ingredients
1/2 lb finely diced baby turnips
1/2 lb finely diced potatoes
2 tbsp butter
2 chicken bouillon (stock) cubes
1 tsp sugar
1 bunch chives
3/4 cup milk
3 tbsp sour cream (creme fraiche)
Salt
Pepper
Directions
Put the turnips and potatoes in a large casserole with the butter and 1/4 cup (5 tablespoons) of water.
Cover and micro wave on HIGH for 5 minutes.
Crumble the chicken bouillon (stock) cubes over the vegetables.
Sprinkle the sugar over and stir well.
Add 31/4 cups (750 ml/ 1 1/4 pints) of hot water.
Cover and microwave on HIGH for 10 minutes.
Rinse the chives, pat dry on kitchen paper, and snip finely with kitchen scissors.
Pour the milk into a bowl and heat on HIGH for 2 minutes.
Add the milk to the vegetables.
Stir in the chives and sour cream (creme fraiche).
Stir well, add salt and pepper to taste.
Cover and micro wave on HIGH for 5 minutes.
Crumble the chicken bouillon (stock) cubes over the vegetables.
Sprinkle the sugar over and stir well.
Add 31/4 cups (750 ml/ 1 1/4 pints) of hot water.
Cover and microwave on HIGH for 10 minutes.
Rinse the chives, pat dry on kitchen paper, and snip finely with kitchen scissors.
Pour the milk into a bowl and heat on HIGH for 2 minutes.
Add the milk to the vegetables.
Stir in the chives and sour cream (creme fraiche).
Stir well, add salt and pepper to taste.
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