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Turnip Soup

Yield about 2 quarts


  • 3 pounds meaty lamb neck bones
  • 3 large onions, sliced
  • 3 large bunches celery, cleaned and cut into 1-inch slices
  • 4 1/2 quarts water, divided
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 5 large turnips, peeled and sliced
  • 1/2 cup whipping cream

How to Make It

  1. Combine neck bones, onion, celery, 3 1/2 quarts water, salt, and pepper in a large Dutch oven. Bring to a boil. Reduce heat; cook, uncovered, 4 1/2 hours. Remove from heat; strain broth through several layers of damp cheesecloth, discarding bones and vegetables. Chill broth overnight. Remove and discard fat. Set broth aside.

  2. Place turnips and remaining water in a large saucepan; bring to a boil. Cook 25 minutes or until tender; drain. Process turnips through a food mill or sieve, reserving liquid from turnips; discard pulp.

  3. Combine turnip liquid and lamb broth in Dutch oven; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Gradually stir in whipping cream; heat thoroughly. Serve immediately in individual soup bowls.

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