Medieval Beef Soup

Medieval beef soup with turnips and turnip greens.

Ingredients

One beef roast

Around three to four large turnips with their greens attached

Two cups of chicken stock

1/10 grams of Saffron

1/4 a stick of butter

A slow cooker

A bowl of warm water.

Directions

1. Cube the roast into bite sized pieces and place them in a large skillet with

the butter.

2. Heat the pan on medium-high heat and brown the meat with the melted butter

until the outside is evenly cooked, sprinkle with pepper as it browns.

3. While the meat is browning, cut the greens off the turnips and set them

aside. Cut the turnips into bite sized pieces making sure to cut the top and

bottom ends off first. If you can not find turnips with their greens still

attached Mustard greens can be substituted.

4. Put the cut up turnips in the slow cooker and pour in the chicken stock.

5. Take the meat and dump it into the slow cooker drippings and all. If the

amount of liquid looks a bit low to you, you can pour in another cup or so of

water at your discretion.

6. Sprinkle more pepper over the soup and put the saffron in the bowl of warm

water and let it seep for five minutes. Then dump it and the warm water into

the soup.

7. Cut the stems off of the greens and then chop the greens vertically.

8. Cook the soup on high for 2 to 2 1/2 hours or until the turnip and meat are

soft and tender. About 20 minutes before it is to be done take the chopped

greens and put them in the soup. Don’t worry if it overfills the slow cooker,

the greens will shrink a ton. Cook for about 20 minutes until done.

9. Taste the soup, if it’s still too bland you can add spices of your choice and

season to your taste.