Spring Garden Soup
Another great soup recipe from The Victory Garden Cookbook by Marian Morash. It serves 4-6. Use 2 leeks (white and light green parts only) in lieu of scallions. For herbs, parsley, thyme, or tarragon is recommended.
1 lb baby turnips
2 Tablespoons butter
1 quart vegetable broth
1 cup shelled peas
Salt and freshly ground pepper
Fresh herbs (optional)
Wash and slice radishes paper thin and blanch in boiling water for 10 seconds; set aside. Peel and dice turnips. Melt butter in a 6-quart saucepan and slowly turn the turnips in the butter to wilt them slightly without browning.
Chop scallions and cook with the turnips for 2 -3 minutes.
Bring vegetable broth to simmer and add to turnips and scallions, simmering until turnips are barely tender, 5-6 minutes.
Drop peas in and cook for 1-2 minutes. Stir in blanched radish slices; season with salt and pepper and fresh herbs, if desired.
Note: If you’ve saved your turnip greens, you can wash them, dry, and slice diagonally into thin strips; add to turnips with broth.