From:
The Thorough Good Cook
Soups: 38. Turnip Soup
Slice one-fourth of a
Swedish turnip,
sweat it in fresh
butter, and keep it stirring with a
wooden spoon to colour it equally of a light
brown; then let it simmer in some broth for nearly two hours, and squeeze it through a tammy; add
broth of fowl prepared in the usual manner; skim the
puree to clarify it, and add a pinch of
sugar. Serve with it fried
bread on a
plate separately.