MMMMM----- Recipe via Meal-Master (tm) v8.05
  
       Title: Great-Grandmother Lillie’s Turnip Soup
  Categories: Soups
       Yield: 4 Servings
  
       1 lb White turnips
     1/2 lb Lean salt pork
       1 qt Water
            Salt & pepper to taste
       3 T  White cornmeal or polenta
     1/4 c  Heavy cream (minimum 36 %
            Milkfat)
  
        Gently but thoroughly scrub the turnips under cold running
   water. Trim off the root ends and the green tops.  Young turnips do
   not need to be peeled, but they may be peeled.
        Cut turnips into slices a little thicker than a quarter of an
   inch, set aside.
        Rinse the salt pork and put it in a 3-quart soup kettle with the
   water.  Turn heat to medium-low and bring the water slowly to just
   below the boiling point carefully skimming off the scum as it rises.
   Lower the heat to a bare simmer and cook the pork gently for about an
   hour.
        Raise the heat to medium-high and add the sliced turnips.  Let
   the liquid come back to a boil, skim it again and then reduce the
   heat to low. Simmer until the turnips are tender, about 20 to 30
   minutes. Discard the pork and skim off any excess fat floating on top
   of the broth.
        Remove turnips with a slotted spoon.  Cut a cup of them into
   cubes and rub the remainder through a colander or food mill.  Add
   both of them back to the broth.  Let the soup come back to a simmer,
   taste, correct the salt and add a liberal grinding of black pepper.
        Take the cornmeal or polenta meal in your hand, and stirring the
   soup constantly, let the meal fall into the soup in a thin stream
   between your fingers.  Never stop stirring or the meal will lump up.
   Let simmer, stirring constantly, until thickened.  Leave it to simmer
   for about five minutes more, then if you like, stir in the optional
   cream. Heat through about two minutes more, then serve at once.
   
   
                                           Indianapolis Star
                                           20 December 1995
   
   Submitted by John Hartman
   Indianapolis, IN 1996
  
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