Recipe by Cooking Light December 1998

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Credit: HOWARD L. PUCKETT

Recipe Summary test

Yield:
8 servings (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

95 calories; calories from fat 18%; fat 1.9g; saturated fat 1.1g; mono fat 0.6g; poly fat 0.2g; protein 4.6g; carbohydrates 14.9g; fiber 1.8g; cholesterol 6mg; iron 1.3mg; sodium 435mg; calcium 80mg.
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