![\"\"](\"/static/img/badges/bage_top.png\")
![\"\"](\"/static/img/badges/soups.png\")
![\"\"](\"/static/img/badges/bage_buttom.png\")
📝 Description
![\"\"](\"/static/img/badges/l1a.png\")
73
![\"\"](\"/static/img/badges/r1.png\")
🥘 Ingredients
12 turnips, 1 lump of sugar, 2 spoonfuls of strong veal stock, salt and white pepper to taste, 2 quarts of very bright stock, No. 105.
👨🍳 Method
Peel the turnips, and with a cutter cut them in balls as round as possible, but very small. Put them in the stock, which must be very bright, and simmer till tender. Add the veal stock and seasoning. Have little pieces of bread cut round, about the size of a shilling; moisten them with stock; put them into a tureen and pour the soup over without shaking, for fear of crumbling the bread, which would spoil the appearance of the soup, and make it look thick.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
This week, I tried my hand at the Prince of Wales's Soup from Mrs. Beeton's classic tome. I must admit, I was initially skeptical about turnips as the star of a soup, but I found the earthy sweetness of the turnips to be surprisingly delightful. I was surprised by how delicate the turnip balls became after simmering—almost like little pillows of root vegetable. The soup was a hit with my family, especially my partner, who is always looking for new comfort food ideas for the weeknight rotation. The bread rounds added a nice textural contrast, and the sugar in the recipe gave the soup a subtle, unexpected sweetness. I served it with a side of crusty bread, and it was the perfect antidote to a chilly evening. If you're a comfort-seeker looking to expand your soup repertoire, this vintage recipe is worth a try.
