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Ingredients
- 2 x vidalia onion, coarsely, minced
- 6 1/2 ounce brunoise (finely minced) chicken, breast
- 24 ounce turnip
- 24 ounce Yukon Gold potato, coarsely, minced
- 2 Tbsp. extra virgin olive oil, for sweating
- 3 lt chicken stock
- 1 x bay leaf freshly grnd black pepper salt
- 1 Tbsp. freshly grated ginger
Directions
- In a large cooking pot, heat the extra virgin olive oil over a medium heat. Sweat the onions for 5 min. Peel, chop and add in the potatoes and the turnip and continue to cook for 10 min. Add in the chicken stock and the bay leaf. Reduce the heat and simmer for about 25 min. Remove from the heat and set aside.
- In a blender puree the soup till the desired consistency is achieved. Season the soup with salt and freshly grnd black pepper. Add in the ginger.
- Pour the soup into a service bowl. Sprinkle with chives and brunoise of chicken.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1206g | |
| Recipe makes 4 servings | |
| Calories 334 | |
| Calories from Fat 70 | 21% |
| Total Fat 7.98g | 10% |
| Saturated Fat 1.23g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1297mg | 54% |
| Potassium 1749mg | 50% |
| Total Carbs 54.09g | 14% |
| Dietary Fiber 9.2g | 31% |
| Sugars 13.29g | 9% |
| Protein 13.59g | 22% |
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