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Puree Of Turnip Soup

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Ingredients
  Butter 3 Tablespoon
  Sliced young turnips 2 Cup (32 tbs)
  Sliced potatoes 1 Cup (16 tbs)
  Onion 1 Small, sliced
  Flour 1 1⁄2 Tablespoon
  White stock/Chicken stock 3 Cup (48 tbs)
  Milk 1 Cup (16 tbs)
  Chopped parsley 1 Tablespoon
Directions

Melt butter; cook turnips, potatoes, and onion gently until tender, 20 to 30 minutes.
Sprinkle in a little flour; blend thoroughly.
Pour in stock; mix well; bring to boil.
Reduce heat; simmer 15 minutes.
Put into electric blender or food processor; blend until smooth.
Reheat; add more seasoning, if necessary, and milk.
Sprinkle with parsley; serve croutons separately.

Recipe Summary

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

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 970 Calories from Fat 443

% Daily Value*

Total Fat 50 g77.1%

Saturated Fat 28.9 g144.5%

Trans Fat 0 g

Cholesterol 126.4 mg42.1%

Sodium 1377.9 mg57.4%

Total Carbohydrates 86 g28.7%

Dietary Fiber 17.8 g71.2%

Sugars 24.1 g

Protein 36 g72.5%

Vitamin A 194.5% Vitamin C 136.5%

Calcium 69.6% Iron 19.7%

*Based on a 2000 Calorie diet

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Puree Of Turnip Soup Recipe