Title: Turnip soup with green peas (hh)
 Categories: Soups, Vegetables, Appetizers
      Yield: 4 Servings
 
      6 sm Turnips (12 oz), peeled,
           -diced
      2 tb Butter
      4 c  Chicken consomme (HOMEMADE)
        pn Sugar
    1/2 ts Salt, if desired
    1/8 ts Black pepper, freshly ground
     10 oz Pk frozen peas, thawed OR
      2 c  Shelled fresh young peas,
           -blanced
    1/2 c  Croutons, to garnish
 
  Peel and dice turnips.  Melt the butter (or use olive oil) in a large
  skillet; add turnips, cover and cook over medium heat for about 10-12
  minutes, or until they begin to color--changing from white to a light
  yellow.  Set them aside. Bring the consomme to a simmer in a medium
  saucepan.  Add the turnips and a pinch of sugar. Simmer, skimming if
  necessary, until the turnips are cooked and soft when piered with a
  fork, about 10 to 15 minutes. If the peas are frozen, pour boiling
  hot water over them and let stand for 3 minutes. Drain. If the peas
  are fresh, blanch in boiling water until bright green, about 1
  minute. Drain. Place the peas and croutons in a warmed soup tureen
  and cover with the hot turnip soup. Serve immediately in heated
  individual soup bowls.