Turnip and cucumber soup

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. SERVES 4 - 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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