1. Warm the oil and butter in a medium saucepan over medium heat. Add the leeks and saute for 15 minutes, or until the leeks are very soft. Add the turnips, pumpkin, potatoes and stock. Season with the salt and pepper. Cover and simmer for 40 minutes, or until the vegetables are very soft. Remove from the heat and allow to cool slightly. 2. Transfer to a blender or a food processor fitted with the metal blade. Process until very smooth. Pour through a fine sieve into a clean saucepan. Bring to a simmer over low heat. Stir in the milk. Taste and adjust the seasoning. Yield: 4 servings This recipe copyright C 1998 The French Culinary Institutes Salute to Healthy Cooking. NOTES : From The French Culinary Institutes Salute to Healthy Cooking Recipe by: Good Morning America
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|Serving Size: 1 Serving (2736g)|
|Recipe Makes: 1|
|Calories from Fat: 292 (26%)|
|Amt Per Serving||% DV|
|Total Fat 32.5g||43 %|
|Saturated Fat 12.1g||61 %|
|Monounsaturated Fat 12.9g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 68mg||21 %|
|Sodium 2053.2mg||71 %|
|Potassium 5596mg||147 %|
|Total Carbohydrate 173g||51 %|
|Dietary Fiber 15.7g||63 %|
|Sugars, other 157.3g|
|Protein 49.8g||71 %|
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Calories per serving: 1137
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