Spring Garden Soup

(Victory Garden Cookbook)

 

5-6 radishes

1 qt. Vegetable or chicken broth

1 lb. baby turnips

1 C shelled peas

2 T. butter

Salt and freshly ground pepper

4-6 scallions

Fresh herbs (optional)

 

Wash and slice radishes paper-thin and blanch in boiling water for 30 seconds;  set aside. 

 

Peel and dice turnips.  Melt butter in a 6-qt. 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.  Serves 4-6.  (Can add turnip greens, washed and sliced into strips, to broth).