Serves: 7
Total Calories: 154
Peel and quarter turnips. Combine turnips, sugar, salt, and water in medium saucepan. Cover and simmer until tender, about 15 minutes. Add butter. Pour into blender. Purée. Return to saucepan. Add chicken bouillon and cream of wheat. Stir. Simmer, stirring, for 5 minutes until mixture is thickened. add milk. Heat, but do not boil. Taste for seasoning.
Garnish each serving with buttered croutons.
Fun Fact: Turnips are the original jack-o’-lantern, actually used in Ireland as lanterns. However, Irishmen migrating to America soon learned that turnips were not nearly as plentiful as were pumpkins, so they quickly adopted the pumpkin as the top choice for their jack-o’-lantern.
This Cream of Turnip Soup recipe is from the Recipe Hall of Fame Fresh from the Farmers Market Cookbook Cookbook. Download this Cookbook today.
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