Vegetable soup
Turnip soup
- 250 GRAM CARROTS, cleaned and cut in strips
- 250 GRAM TURNIP, cleaned and cut in strips
- 200 GRAM FRESH GREEN PEAS
- 1 LITER STOCK
- 1 TBSP CORNSTARCH
- 1/2 CUP CREAM
- 1 EGG
- 100 GRAM SHRIMPS
- HANDFUL DILL, chopped
- 1 TURNIP, cleaned and cubed
- 1/2 TSP CURRY POWDER
- 1 ONION, chopped
- 1 CUP WHITE WINE
- 3 CUPS STOCK
- 1/2 CUP CREAM
Stir fry the carrots, turnip and peas for three minutes, add the stock and simmer for 10 minutes. Put the cream, egg and cornstarch together and stir well. Add to the soup, heat the soup to the boiling point while stirring, but don't boil. Turn off the heat and add the dill and the shrimps.
This is a Finnish soup. The Finnish community in the USA celebrates St. Urho on the 16th of March. This appeared to be a non-existing saint, invented by Richard Mattson to address the lack of a saint like the Irish Saint Patrick, whose birthday is celebrated one day later. Click on culinary calendar for more links between cooking and celebration.
Stir fry the onion and the turnip 5 minutes. Add the curry powder and stir fry 1 minute more. Add the stock and the wine, bring to the boil and simmer for half an hour. Puree the soup and add the cream; stir well.
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