Simple Turnip soup
Instructions:
- 4 medium turnips;
- 1 small onion;
- 1⁄2 teaspoon freshly grated gingerroot.
- CHOOSE:
- Small, firm, smooth roots without scars or cracks. One pound equals about 4 cups diced.
- STORE: Turnips should be stored in the refrigerator and are best if used within 1-2 weeks.
- HOW TO USE: Wash and peel.Turnips can be eaten raw or cooked. To cook, slice or cube and cook in a small amount of water for 10-20 minutes. Turnips are excellent in soups and stews.
- Peel the turnips and onion and cut into chucks.
- Cover with water and boil until soft.
- Puree in blender.
- Add grated gingerroot and reheat.
- Serve.