Cream of Turnip and Potato Soup with Lemon Verbena

Cream of Turnip and Potato Soup with Lemon Verbena Ingredients

2 tb Diet margarine; or unsalted	ADDITIONS
1 1/2 c Diced turnips; peeled	1 1/4 c Skim milk
1 c Diced potatoes; peeled	2 tb Nonfat sour cream
2 tb Finely chopped fresh chives	1/8 ts Hot pepper sauce
2 1/2 c Fat-free chicken broth; low	1 tb Finely minced fresh lemon

Instructions for Cream of Turnip and Potato Soup with Lemon Verbena

Melt butter in a 5-quart nonstick Dutch oven. Add diced turnips, and saute over low heat for 5 minutes; do not burn. Add potatoes, stir to coat with butter, then add chives, and cook for 1 minute, stirring so that vegetables do not burn. Add chicken stock, cover, and bring to a boil. Then lower heat, and simmer, covered, for 25 minutes or until soft enough to puree. Puree vegetable mixture with the milk in a blender or food processor in several batches, as needed. To Serve Cold: transfer puree to a large bowl, stir in remaining ingredients and chill for several hours. Stir and serve. To Serve Hot: reheat the puree gently, stirring in the cream and blend. Remove from heat. Stir in the lemon; let stand for a few minutes and serve. SOURCEs: The Herb and Spice Cookbook by Sheryl and Mel London, 1986: Rodale. Recipe called for cubing the vegetables, usually 1/2". >phannema@wizard.ucr.edu >eat-lf archive 1998-Jan. Notes: PANTRY: A tbs of whipped butter is equivalent to 3/4 tbs regular. Lemon verbena is an annual herb; not usually available in groceries; sometimes sold at farmers markets. Alternative: 1 teaspoon grated lemon rind and 1 teaspoon minced fresh parsley. By weight: 3/4-pound turnips (6-8); 1/2-pound potatoes. Dice vegetables smaller than 1/2-inch. If you halve the recipe, you may need to add more stock or water to cover the vegetables: compensate by cooking 10 minutes covered and 15 uncovered; or add less milk. Makes about 6 cups. MC-PER SERVING: 72.2CAL, 3.2G fat (33.1% cff) with whipped butter / PER SERVING: 61.7CAL, 2.0G fat (23.7% cff) with diet margarine. Tested with Land-o-lakes whipped butter, faux cream (instead of sour cream), green onion, lemon-pepper and cilantro, lemon zest, a few drops of Thai garlic chili pepper sauce. 21-Jan-98 INDEX: Soups, Hot/Cold, Vegetables, Roots Recipe by: Sheryl and Mel Londons Herb and Spice Cookbook Posted to Digest eat-lf.v097.n023 by KitPATh on Jan 21, 1998

Main Ingredient: ChickenCuisine: Uncategorized

More like this...

Creamed Turnip Soup

Raspberry-Lemon Verbena Butter

Creamy Turnip, Rutabaga, and Potato Soup

Dirks Sweet Potato and Turnip Soup

Lemon Verbena Ricotta Pancakes

Ingredient Insight - look inside this recipe

Chicken Broth	Chives	Lemon	Margarine
Potato	Sour cream	Turnip

Soups Vegetables Potato Chicken Chicken Broth Sour cream Cream Lemon Milk Lunch

for flavor and categorization

Recent searches:   mahi-mahi   salad leaf green   left over fried chicken   ribs spare baked   white gravy   buttermilk spinach mayo   tuna pasta corn   glucose   beans bell pepper couscous   liver brownie   lasagna seafood   guacamole tofu   beefburger   apple cream almond extract   pecan cream cheese cookies   pork chop an sauerkraut   cream chipotle   lemon snow   olive oil bread dip   biscuits cheese cheddar