641—Purée de Navets, otherwise Freneuse

Finely mince one lb. of very firm turnips, parboil, drain, and stew them in one and one-half oz. of butter, the necessary salt, and one-half oz. of sugar, until they are almost completely cooked. Moisten with one-half pint of white consommé, and complete the cooking. Meantime, cook two medium-sized, peeled and quartered potatoes in some consommé.

Now put the turnips and the potato into the same stewpan; crush them, and rub them through tammy. Bring the purée to the proper consistence by means of boiled milk, and finish it in the usual way.

Garnish with some small bread dice fried in butter.

This soup may also be prepared as a velouté or a cream.