Pumpkin and turnip soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Canola oil |
| ½ | teaspoon | Unsalted butter |
| 2 | mediums | Leeks; with a little green |
| ; attached, | ||
| ; well-washed and | ||
| ; thinly sliced | ||
| 3 | White turnips; peeled and cubed | |
| 1 | small | Pumpkin; peeled, seeded, and |
| ; cubed | ||
| 1 | small | All-purpose potato; peeled and cubed |
| 5 | cups | White chicken stock |
| Salt and freshly ground black pepper | ||
| ⅓ | cup | Nonfat milk |
Directions
1. Warm the oil and butter in a medium saucepan over medium heat. Add the leeks and saute for 15 minutes, or until the leeks are very soft. Add the turnips, pumpkin, potatoes and stock. Season with the salt and pepper.
Cover and simmer for 40 minutes, or until the vegetables are very soft.
Remove from the heat and allow to cool slightly.
2. Transfer to a blender or a food processor fitted with the metal blade.
Process until very smooth. Pour through a fine sieve into a clean saucepan.
Bring to a simmer over low heat. Stir in the milk. Taste and adjust the seasoning.
Yield: 4 servings
This recipe copyright C 1998 The French Culinary Institute's Salute to Healthy Cooking.
Converted by MC_Buster.
NOTES : From The French Culinary Institute's Salute to Healthy Cooking Recipe by: Good Morning America Converted by MM_Buster v2.0l.