Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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 1/4 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 1/4 t each of pepper and salt. In large skillet, heat 1/4
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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