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Creamy Turnip Soup

HOWARD L. PUCKETT
Yield 8 servings (serving size: 1 1/4 cups)

Ingredients

  • 2 teaspoons stick margarine or butter
  • 3 1/2 cups chopped leek
  • 3/4 cup chopped shallots (about 5 ounces)
  • 4 cups diced peeled turnips (about 1 1/2 pounds)
  • 2 cups water
  • 3 (16-ounce) cans fat-free, less-sodium chicken broth
  • 3/4 cup whole milk
  • 1/4 teaspoon black pepper
  • Chopped fresh chives (optional)

Nutrition Information

  • calories 95
  • caloriesfromfat 18 %
  • fat 1.9 g
  • satfat 1.1 g
  • monofat 0.6 g
  • polyfat 0.2 g
  • protein 4.6 g
  • carbohydrate 14.9 g
  • fiber 1.8 g
  • cholesterol 6 mg
  • iron 1.3 mg
  • sodium 435 mg
  • calcium 80 mg

How to Make It

  1. Melt margarine in a large Dutch oven over medium-high heat. Add leek and shallots; sauté 4 minutes. Add turnips; sauté 2 minutes. Stir in water and broth; bring to a boil. Reduce heat; simmer 30 minutes or until turnips are tender.

  2. Place one-third of turnip mixture in a blender; process until smooth. Pour puréed mixture into a large bowl; repeat procedure with remaining turnip mixture. Return turnip purée to pan; stir in milk and pepper. Cook until thoroughly heated. Ladle into soup bowls; garnish with fresh chives, if desired.