It sounds curious to say the least!

I have only visited Italy once and that was many, many years ago. I was sad that I didn’t like Venice very much, but I did love Florence. I’ve come across a wartime recipe for Florentine soup, which has what seems tome to be an unlikely main ingredient or turnips. I like turnips very much, especially the small ones, but I do wonder what a soup made from them would be like… maybe I should try>

Florentine Soup

  • 1 oz fat (type unspecified but since it’s wartime I would guess, beef dripping or pork or mutton fat
  • 2 small onions chopped
  • 2 oz flour
  • 1 lb thinly-diced turnips
  • 1½ pints water
  • 1 lb skinned tomatoes
  • 1 pint of milk
  • salt and pepper
  • chopped watercress to garnish
  1. melt the fat in a saucepan and add the onions, fry for a couple of minutes
  2. stir in the flour then add the turnips and fry for about 5mins
  3. moisten by degree with water and allow to simmer until all the vegetables are soft
  4. add the tomatoes, milk, salt and pepper
  5. reheat and serve garnished with the watercress

It sounds curious to say the least! My featured image is of some all-purpose vegetable soup with a splash of chilli sauce

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