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Turnip Soup with Green Peas (Hh)

 

21

Yield

4

servings

Prep

30

min

Cook

30

min

Ready

60

min

Low Cholesterol, Trans-fat Free, Good source of fiber
 

Ingredients

12 ounces turnip
peeled, diced
2 tablespoons butter
4 cups chicken consomme
*
1 pinch sugar
*
½ teaspoon salt
if desired
teaspoon black pepper
freshly ground
*
10 ounces green peas
ozen, thawed, or 2 cups shelled fresh young peas, blanced
½ cup croutons
to garnish

Directions

Peel and dice turnips.

Melt the butter (or use olive oil) in a large skillet; add turnips, cover and cook over medium heat for about 10 to 12 minutes, or until they begin to color--changing from white to a light yellow.

Set them aside.

Bring the consomme to a simmer in a medium saucepan.

Add the turnips and a pinch of sugar.

Simmer, skimming if necessary, until the turnips are cooked and soft when piered with a fork, about 10 to 15 minutes.

If the peas are frozen, pour boiling hot water over them and let stand for 3 minutes.

Drain.

If the peas are fresh, blanch in boiling water until bright green, about 1 minute.

Drain.

Place the peas and croutons in a warmed soup tureen and cover with the hot turnip soup.

Serve immediately in heated individual soup bowls.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 122g (4.3 oz)
Amount per Serving
Calories 11155% of calories from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 491mg 20%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 13%
Sugars g
Protein 5g
Vitamin A 14% Vitamin C 20%
Calcium 4% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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