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Southern Cream Soup

Love.Food's picture
Ingredients
  Frozen chopped turnip greens 10 Ounce, chopped (1 Package)
  Bay leaf 1
  Lemon rind strips 3 (Thin)
  Instant chicken broth 3 Teaspoon (3 Envelopes)
  Boiling water 3 Cup (48 tbs)
  Evaporated skim milk 1 1⁄8 Cup (18 tbs) (1 Tall Can)
  Salt 1 Teaspoon
  White pepper 1⁄8 Teaspoon
  Nutmeg 1 Dash
  Plain yogurt 1⁄2 Cup (8 tbs) (From An 8 Ounce Container)
Directions

1. Combine turnip greens, bay leaf, lemon rind, instant chicken broth and boiling water in a large saucepan. Bring to boiling; lower heat; simmer 5 minutes. Cool a few minutes; remove bay leaf.
2. Pour into container of an electric, blender; cover; process at high speed until smooth; return to saucepan. Stir in evaporated skim milk; simmer over low heat until heated through; stir in salt, white pepper, nutmeg and yogurt.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Vegetable

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Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 457 Calories from Fat 52

% Daily Value*

Total Fat 6 g9%

Saturated Fat 2.7 g13.5%

Trans Fat 0 g

Cholesterol 75.9 mg25.3%

Sodium 2690 mg112.1%

Total Carbohydrates 73 g24.2%

Dietary Fiber 10.8 g43%

Sugars 49.4 g

Protein 32 g63.9%

Vitamin A 378.8% Vitamin C 193.1%

Calcium 140.1% Iron 28.5%

*Based on a 2000 Calorie diet

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Southern Cream Soup Recipe