Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 sm Turnips (12 oz), peeled,
-diced
2 tb Butter
4 c Chicken consomme (HOMEMADE)
pn Sugar
1/2 ts Salt, if desired
1/8 ts Black pepper, freshly ground
10 oz Pk frozen peas, thawed OR
2 c Shelled fresh young peas,
-blanced
1/2 c Croutons, to garnish

Peel and dice turnips. Melt the butter (or use olive oil) in a large
skillet; add turnips, cover and cook over medium heat for about 10-12
minutes, or until they begin to color--changing from white to a light
yellow. Set them aside. Bring the consomme to a simmer in a medium
saucepan. Add the turnips and a pinch of sugar. Simmer, skimming if
necessary, until the turnips are cooked and soft when piered with a
fork, about 10 to 15 minutes. If the peas are frozen, pour boiling
hot water over them and let stand for 3 minutes. Drain. If the peas
are fresh, blanch in boiling water until bright green, about 1
minute. Drain. Place the peas and croutons in a warmed soup tureen
and cover with the hot turnip soup. Serve immediately in heated
individual soup bowls.

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