|New York Times 60-Minute Gourmet|
|by Pierre Franey|
Compiled from the pages of his popular NEW YORK TIMES culinary column, Pierre Franey has created a book of complete, delectable meals that can be ...
1 - 10 of 188 for turnip soup
Saute onions and ... broth, carrots, celery, turnips and any hard ... substituted. 1-2 cups of shredded cooked beef or ham may be added during the last 15 minutes.
Melt butter. Add turnips, potatoes and ... and blend in food processor or blender until smooth. Add evaporated milk and salt, to taste. Reheat. Serve hot.
Combine first 6 ... minutes or until turnips are tender. Carefully ... thoroughly heated. Serve immediately, topping with croutons. Yield: about 1 1/2 quarts.
Melt butter in saucepan. Add spinach (no need to thaw) and cook over high heat for 5 minutes or until spinach is limp. Press spinach through wire ...
Heat milk; add onion, turnip and salt; simmer, ... until slightly thickened and bubbly. Stir in pepper and sprinkle with parsley. Makes almost 1 1/2 quarts.
Saute onion in ... gradually, carrots or turnips, salt and pepper. Cook stirring frequently, until carrots or turnips are tender, about 10 minutes. Serves 4.
Mix all ingredients, except cheese. Top each serving with cheese.
About 30 Minute Before Serving: In 3 quart saucepan over medium heat, heat undiluted broth and remaining ingredients except milk to boiling. Reduce ...
Combine all ingredients ... and add enough water to cover. Cook for 2/3 hours. May add water as desired to make as soupy or as thick a soup as you like.
Place grated turnips in a pot ... slightly brown. Ladle soup into bowls over ... made ahead and best to do so the house doesn't smell. Freezes well also.
top of page