Cream of Turnip Soup Recipe

directions

Melt butter in a large Dutch oven over medium-high heat. Add leek and shallots; saute 4 minutes. Add turnips; saute 2 minutes.

Stir in water and broth; bring to a boil. Reduce heat; simmer 30 minutes or until turnips are tender.

Place one-third of turnip mixture in a blender; process until smooth. Pour pureed mixture into a large bowl; repeat procedure with remaining turnip mixture. Return turnip puree to pan; stir in milk and pepper. Cook until thoroughly heated.

Ladle into soup bowls; garnish with fresh chives, if desired.

nutrition data

84 calories, 2 grams fat, 13 grams carbohydrates, 3 grams protein per serving. This recipe is low in fat.

reviews & comments

SkinnyMaria REVIEW:
January 13, 2009

The taste is fabulous. I used frozen turnips because my grocery store did not have fresh rutabagas (yellow turnips everywhere except in Maryland.) An immersible blender saves time over doing the batch processing in the recipe. It works well as a low-fat recipe using fat-free half and half. Perfect while recovering from bariatric surgery. I added protein powder and it was still a nice thing soup
SkinnyMaria REVIEW:
January 13, 2009

The taste is fabulous. I used frozen turnips because my grocery store did not have fresh rutabagas (yellow turnips everywhere except in Maryland.) An immersible blender saves time over doing the batch processing in the recipe. It works well as a low-fat recipe using fat-free half and half. Perfect while recovering from bariatric surgery. I added protein powder and it was still a nice thing soup

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