Free Recipe Creamy Turnip, Rutabaga, and Potato Soup
Recipe Type: Free Soup Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 8
Ingredients for Creamy Turnip, Rutabaga, and Potato Soup Recipe
Vegetable cooking spray
1 c Finely chopped onion
1/2 c Chopped celery
3 c Chopped peeled turnip, (1
-pound)
3 c Chopped peeled rutabaga, (1
-pound)
2-1/2 c Chopped peeled red potato,
-(1 pound)
31-1/2 oz Low-salt chicken broth, (3
-cans)
1 ts Salt
1/8 ts Pepper
1/8 ts Ground nutmeg
1/2 c Nonfat sour cream
Creamy Turnip, Rutabaga, and Potato Soup Preparation
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 Posted to MC-Recipe Digest V1 #412 by igor@digex.net on Jan 28, 1997.
How Do You Cook Creamy Turnip, Rutabaga, and Potato Soup?
If you know another way to cook Creamy Turnip, Rutabaga, and Potato Soup please make a comment in the form below to help other free recipe users make the best of this free recipie.