Creamy Turnip Soup

HOWARD L. PUCKETT

Yield: 8 servings (serving size: 1 1/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 95
  • Calories from fat: 18%
  • Fat: 1.9g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.2g
  • Protein: 4.6g
  • Carbohydrate: 14.9g
  • Fiber: 1.8g
  • Cholesterol: 6mg
  • Iron: 1.3mg
  • Sodium: 435mg
  • Calcium: 80mg

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)

Preparation

  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.
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