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White Turnip Soup

 

22

Yield

6

servings

Prep

10

min

Cook

30

min

Ready

40

min

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

Ingredients

1 tablespoon butter
1 ½ pounds turnip
peeled, chopped
1 large onions
coarsely chopped
8 cups water
boiling
5 slices french bread
*
2 teaspoons salt
½ teaspoon black pepper
freshly ground
4 each egg yolks
*
1 cup cream
½ cup parsley leaves
chopped

Directions

Melt butter in a medium kettle and add chopped turnips and onions.

Sauté over medium heat for about 5 minutes or until onions are translucent.

Stir frequently.

Bring 6 to 8 cups water to the boil--the amount depending on how much soup you wish to make, as well as its desired strength.

Pour the boiling water into the turnip/onion mixture.

Break the bread slices into the kettle.

Heat the soup to the boil; reduce heat and simmer for aout 15 minutes or until turnips are tender when pierced with a fork.

Set the soup aside to cool.

Season with salt, if desired, and pepper.

When the soup has cooled sufficiently, pour into a food processor or blender or press through a sieve with a wooden spoon.

Before serving, reheat the soup, but do not boil, and add the egg yolks beaten with the cream.

Stir constantly until the mixture is blended and creamy.

Check seasoning.

Serve in heated soup bowls and garnish with parsley or chives.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 504g (17.8 oz)
Amount per Serving
Calories 13167% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 850mg 35%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 12%
Sugars g
Protein 5g
Vitamin A 15% Vitamin C 37%
Calcium 10% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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