Mixed-greens soup with turnip fritters - country living

6 servings

Ingredients

Quantity Ingredient
¼ cup (1/2 stick) butter
1 cup Chopped onion
1 cup Chopped green onions
2 Stalks celery, chopped
2 tablespoons Finely chopped, peeled fresh gingerroot
2 Cloves garlic, finely chopped
1 pounds Baby turnips with green tops
10 cups Water
2 Extra-large chicken bouillon cubes (or 4 regular-size cubes)
½ cup Dry white wine or water
¼ cup Cornstarch
6 cups Packed whole fresh spinach leaves
1¼ teaspoon Ground black pepper
½ teaspoon Salt
¼ cup Unsifted all-purpose flour
1 Large egg, lightly beaten
Vegetable oil for frying

Directions

1. In 5-quart kettle or saucepot, melt butter over medium heat. Add onion, green onions, celery, gingerroot, and garlic; cook, stirring occasionally, until vegetables soften-about 10 minutes. Mean-while, cut green leafy tops from turnips and reserve the greens that are in good condition. Set turnips aside.

2. Add water and bouillon cubes to vegetables; heat to boiling over high heat. Reduce heat to low and cook, stirring occasionally, until bouillon dissolves. Add whole turnips to simmering broth and cook 6 to 8 minutes or until almost tender; remove turnips with slotted spoon and set aside to cool.

3. In cup, stir wine and cornstarch until smooth. With wire whisk, quickly stir cornstarch mixture into broth mixture; heat to boiling over high heat, stirring constantly, until broth thickens slightly.

Reduce heat to low, add reserved tumip greens, the spinach, 1 t pepper, and ¼ t salt; cook 15 minutes.

4. Meanwhile, prepare turnip fritters: Coarsely grate cooled turnips.

In medium-size bowl, combine grated turnips, the flour, egg, and remaining ¼ t each of pepper and salt. In large skillet, heat ¼ inch oil over medium-high heat. Add heaping teaspoonfuls of fritter mixture to skillet and fry, turning, until brown on both sides; keep fritters warm.

5. To serve, ladle soup into serving bowls, top each with 3 fritters, and serve.

Country Living/May/93 Scanned & fixed by DP & GG

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