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Potato and Turnip Soup |
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Serves: 6 Print this Recipe1 onion, small, sliced thin (1/4 cup) 2 turnips, small, white (about 1/3 pound), peeled and sliced thin 1 pound potatoes (about 3 medium), peeled and sliced thin 3 cups chicken broth, homemade 1 cup milk, skim 1/2 teaspoon nutmeg, ground Freshly gound pepper to taste 1/4 cup evaporated milk, skim This low-fat, hearty soup is from Jane Brody's Good Food Book. 1. In a large saucepan, combine the onion, turnips, potatoes, and broth. Bring the soup to a boil, reduce the heat, partially cover the pan, and simmer the soup until the vegetables are tender, about 10 minutes. 2. Transfer the vegetables and cooking liquid to a blender or food processor ( in batches, if necessary) and puree them. 3. Just before serving, return the puree to a saucepan and heat the puree over a moderately low flame. Add the skim milk, nutmeg, and pepper and heat the soup to just below boiling. Stir in the evaporated milk and serve. Food exchanges per 1-cup serving: ½ BREAD, 2 VEGETABLE This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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