Creamy Turnip Soup Recipe
In nearby Wardsboro, Vermont, they have a fall festival where one of the entrees is this delicious soup. Reheats wonderfully in a slow cooker! -Liz Wheeler, Wilmington, Vermont
This recipe is:
Healthy
Diabetic Friendly
9 Servings
Prep: 20 min.
Cook: 20 min.
Ingredients
1 medium onion, chopped
2 tablespoons butter
3 garlic cloves, minced
1/2 cup white wine or reduced-sodium chicken broth
3 pounds turnips, peeled and cut into 1-inch cubes
1 carton (32 ounces) reduced-sodium chicken broth
1 medium potato, peeled and cubed
1 cup half-and-half cream
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
3 cups fresh baby spinach
1/2 teaspoon olive oil
Directions
In a Dutch oven, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half.
Add the turnips, broth and potato. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until vegetables are tender. Cool slightly.
In a food processor, process soup in batches until smooth. Return all to pan. Stir in the cream, salt and nutmeg; heat through. Meanwhile, is a large nonstick skillet, saute spinach in oil until tender. Garnish soup with spinach. Yield: 9 servings (2-1/4 quarts).
Nutrition Facts: 1 cup equals 138 calories, 6 g fat (3 g saturated fat), 20 mg cholesterol, 526 mg sodium, 17 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fat.
Creamy Turnip Soup published in Healthy Cooking October/November 2011, p44
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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