Try this Cream of Turnip and Potato Soup with Lemon Verbena recipe, or contribute your own.
Suggest a better descriptionMelt 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
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Serving Size: 1 Serving (108g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 39 | ||
Calories from Fat: 2 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 2.5mg | 1 % | |
Sodium 60.7mg | 2 % | |
Potassium 176.9mg | 5 % | |
Total Carbohydrate 5.7g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 5.7g | ||
Protein 3.6g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 39
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