Creamy turnip, rutabaga, and potato soup
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Vegetable cooking spray | ||
| 1 | cup | Finely chopped onion |
| ½ | cup | Chopped celery |
| 3 | cups | Chopped peeled turnip, (1 pound) |
| 3 | cups | Chopped peeled rutabaga, (1 pound) |
| 2½ | cup | Chopped peeled red potato, (1 pound) |
| 31½ | ounce | Low-salt chicken broth, (3 cans) |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| ⅛ | teaspoon | Ground nutmeg |
| ½ | cup | Nonfat sour cream |
| 1 | tablespoon sour cream). | |
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 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 Posted to MC-Recipe Digest V1 #412 by igor@... on Jan 28, 1997.