This soup makes excellent and economical use of the part of a vegetable which is usually discarded. It is served cold, so the vegetables are not sweated.
- 225 g [½ lb] turnip tops
- 550 ml [1 pt] chicken stock
- salt and pepper
- 1 medium-sized cucumber
- 250 ml [½ pt] sour cream
- 10 ml [2 teaspoons] freshly chopped dill weed
1 Wash turnip tops. Put into a saucepan, season and pour on the stock.
2 Bring to simmering point, cover and simmer for 20 minutes.
3 Reduce to a puree using a vegetable mill, sieve or liquidizer.
4 Peel and thinly slice cucumber. Stir into puree.
5 Allow to cool and then chill.
6 To serve, stir in sour cream and sprinkle with dill weed.
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