MMMMM----- Recipe via Meal-Master (tm) v8.05
  Categories: Soups, Vegetables, Appetizers
       Yield: 4 Servings
    6.00 sm Turnips (12 oz), peeled,
    2.00 tb Butter
    4.00 c  Chicken consomme (HOMEMADE)
         pn Sugar
    0.50 ts Salt, if desired
    0.13 ts Black pepper, freshly ground
   10.00 oz Pk frozen peas, thawed OR
    2.00 c  Shelled fresh young peas,
    0.50 c  Croutons, to garnish
   Peel and dice turnips.  Melt the butter (or use olive oil) in a large
   skillet; add turnips, cover and cook over medium heat for about 10-12
   minutes, or until they begin to color--changing from white to a light
   yellow.  Set them aside. Bring the consomme to a simmer in a medium
   saucepan.  Add the turnips and a pinch of sugar. Simmer, skimming if
   necessary, until the turnips are cooked and soft when piered with a
   fork, about 10 to 15 minutes. If the peas are frozen, pour boiling
   hot water over them and let stand for 3 minutes. Drain. If the peas
   are fresh, blanch in boiling water until bright green, about 1
   minute. Drain. Place the peas and croutons in a warmed soup tureen
   and cover with the hot turnip soup. Serve immediately in heated
   individual soup bowls.