My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Saturday, October 15, 2011

Turnip Soup

Turnip Soup? By all means, for it is startlingly good. Yep! Annie, Mazzy and I went to the turnip patch and came back with a big basket of fresh turnips. If I can get just one of you non turnip eaters to try any of these recipes I might stop writing about them. Maybe.

This is an old New York Times recipe, 1950's, that I haven't made for years and thought I would never find the recipe. But, here it is!

Turnip Soup
6 servings
print recipe

2 cups peeled and diced white turnips
1 quart beef broth
1 cup heavy cream
Salt and freshly ground black pepper
2 egg yolks, beaten
1 tablespoon butter, more if you like

1. Cook the turnips in the beef broth until tender. Drain, reserving the liquid.

2. Rub the turnips through a sieve or food mill, or puree in a blender.

3. Add the reserved broth to the pureed turnips and bring to a boil. Remove from the heat, add the cream, and season to taste with salt and pepper. Reheat but do not boil. Remove from the heat and stir in the egg yolks and butter. Serve piping hot.

This needs a little corn bread with it, I think.


  1. i wonder what will run out first? your turnip supply or your turnip recipes? haha!!!

  2. Interesting to me as I really don't think I have ever had a turnip....

  3. we love turnips in this house but never had them like this,, sounds yummy!


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