Creamed Turnip Soup
Yield
4 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
turnip greens
|
* |
| 1 | tablespoon |
shallots
chopped |
|
| ½ | tablespoon |
olive oil
|
|
| 1 | cup |
cream
|
|
| 2 | each |
peppercorns
|
*
|
| ¼ | cup |
white wine
|
*
|
| 3 | ounces |
Parmesan cheese
finely grated |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
turnip greens
|
* |
| 15 | ml |
shallots
chopped |
|
| 7.5 | ml |
olive oil
|
|
| 237 | ml |
cream
|
|
| 2 | each |
peppercorns
|
*
|
| 59 | ml |
white wine
|
*
|
| 86.7 | ml/g |
Parmesan cheese
finely grated |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Blanch turnip greens, then submerge in ice water and drain.
Lightly sauté shallots in olive oil.
Add cream, peppercorns and white wine.
Reduce by half and strain.
Place blanched turnip greens in food processor.
While pureeing add cream mixture.
Add cheese, salt, and pepper.
