Turnip and Rice Soup

The snappy taste of turnips pureed with rice make a creamy, delicious soup.

Peel and wash some turnips, and put them in a saucepan with some washed rice, using more turnip than rice. Put in a lump of butter and sufficient water to cook them and allow them to simmer gently until tender. Pass the mixture through a fine hair sieve, return it to the saucepan, mix in some milk, and season it with salt and pepper; stir the mixture over the fire with a wooden spoon, and let it simmer for fifteen or twenty minutes; then stir in a lump of butter and one-half pint of cream. Turn the soup into a soup tureen, and serve with a plateful of croutons of fried bread or sippets of toast.