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| Creamy Turnip, Rutabaga, And Potato Soup Recipe |
Category: Stews
Rating:
N/A
Servings: 2
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Ingredients
1 vegetable cooking spray
1 cup finely chopped onion
1/2 cup chopped celery
3 cup chopped peeled turnip, (1 pound)
3 cup chopped peeled rutabaga, (1 pound)
2 1/2 cup chopped peeled red potato, (1 pound; )
31 1/2 oz low-salt chicken broth, (3 cans)
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
1/2 cup nonfat sour cream
Cooking Directions:
Coat a large Dutch oven with cooking spray, and place over medium heat until hot. Add onion and celery; saute 4 minutes or until tender. Add turnip and next 3 ingredients; stir well. Bring to a boil; cover, reduce heat, and simmer 40 minutes or until the vegetables are tender.
Place half of turnip mixture in a blender, and process until smooth.
Pour into a bowl, and repeat procedure with remaining turnip mixture. Return the puree to pan, and add salt, pepper, and nutmeg. Cook over low heat until thoroughly heated. Yield: 2 quarts (serving size: 1 cup soup and 1 tablespoon sour cream).
Per serving: 73 Calories; 0g Fat (2% calories from fat); 7g Protein; 15g Carbohydrate; 2mg Cholesterol; 561mg Sodium
Serving Ideas : Ladle into individual soup bowls; top with sour cream.
Recipe by: Cooking Light, Nov/Dec 1994, page 180
stews,soupsand
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