SPRING GARDEN SOUP
Victory Garden Cookbook

5-6 Radishes        1 Qt. Vegetable or Chicken Broth
1 lb. Baby Turnips + Greens      2 Tbsp. Butter
4-6 Green Onions, Chopped      1 Cup Peas
Salt & Pepper        Chopped Fresh Herbs (optional)

Wash and slice radishes paper-thin. Blanch them in boiling water 30 seconds; drain, rinse with cold water and drain again; set aside.  Peel and dice turnips.  Melt butter in 6-quart saucepan, add turnips and cook slowly, turning often, to wilt them slightly without browning.  Add green onions and cook 2-3 minutes.  Add broth, bring to simmer and cook until turnips are barely tender, 5-6 minutes. (Add greens to the broth if desired at this point.)  Add peas and cook 1-2 minutes. Stir in blanched radish slices; season with salt and pepper to taste. Stir in fresh herbs if desired. Makes 4-6 servings.