Cream Of Turnip And Potato Soup With Lemon Verbena Recipe

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Servings: 6

Ingredients

Cost per serving $0.89 view details
  • 2 Tbsp. diet margarine or possibly unsalted whipped butter
  • 1 1/2 c. diced turnips peeled
  • 1 c. diced potatoes peeled
  • 2 Tbsp. finely minced fresh chives Or possibly green onion tops
  • 2 1/2 c. fat-free chicken broth low salt
  • 1 1/4 c. skim lowfat milk
  • 2 Tbsp. nonfat lowfat sour cream
  • 1/8 tsp warm pepper sauce
  • 1 Tbsp. finely chopped fresh lemon verbena

Directions

  1. Heat butter in a 5-qt nonstick Dutch oven. Add in diced turnips, and saute/fry over low heat for 5 min; don't burn. Add in potatoes, stir to coat with butter, then add in chives, and cook for 1 minute, stirring so which vegetables don't burn. Add in chicken stock, cover, and bring to a boil.
  2. Then lower heat, and simmer, covered, for 25 min or possibly till soft sufficient to puree.
  3. Puree vegetable mix with the lowfat milk in a blender or possibly food processor in several batches, as needed.
  4. To Serve Cool: transfer puree to a large bowl, stir in remaining ingredients and refrigeratefor several hrs. Stir and serve.
  5. To Serve Warm: reheat the puree gently, stirring in the cream and blend.
  6. Remove from heat. Stir in the lemon; let stand for a few min and serve.
  7. Rodale. Recipe called for cubing the vegetables, usually 1/2".
  8. Notes: PANTRY: A tbs of whipped butter is equivalent to 3/4 tbs regular.
  9. Lemon verbena is an annual herb; not usually available in groceries; sometimes sold at farmers' markets. Alternative: 1 tsp. grated lemon rind and 1 tsp. chopped fresh parsley. By weight: 3/4-lb. turnips
  10. (6-8); 1/2-lb. potatoes. Dice vegetables smaller than 1/2-inch. If you halve the recipe, you may need to add in more stock or possibly water to cover the vegetables: compensate by cooking 10 min covered and 15 uncovered; or possibly add in less lowfat milk.
  11. Makes about 6 c..
  12. Tested withLand-o-lakes whipped butter, faux cream (instead of lowfat sour cream), green onion, lemon-pepper and cilantro, lemon zest, a few drops of Thai garlic chili pepper sauce. 21-Jan-98 INDEX: Soups, Warm/Cool, Vegetables, Roots
  13. NOTES : Tested. A keeper. Served with a mild white "flat" bread called a talero. halved the recipe - served 2 for lunch.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 206g
Recipe makes 6 servings
Calories 97  
Calories from Fat 47 48%
Total Fat 5.29g 7%
Saturated Fat 1.41g 6%
Trans Fat 0.0g  
Cholesterol 3mg 1%
Sodium 74mg 3%
Potassium 307mg 9%
Total Carbs 8.97g 2%
Dietary Fiber 1.0g 3%
Sugars 4.06g 3%
Protein 4.5g 7%
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