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Turnip Soup

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  Diced baby turnips 1⁄2 Pound
  Diced potatoes 1⁄2 Pound
  Butter 2 Tablespoon
  Chicken bouillon cubes 2
  Sugar 1 Teaspoon
  Chives 1 Bunch (100 gm)
  Milk 3⁄4 Cup (12 tbs)
  Sour cream 3 Tablespoon (Creme Fraiche)
  Salt To Taste
  Pepper To Taste

Put the turnips and potatoes in a large casserole with the butter and 1/4 cup (5 tablespoons) of water.
Cover and micro wave on HIGH for 5 minutes.
Crumble the chicken bouillon (stock) cubes over the vegetables.
Sprinkle the sugar over and stir well.
Add 31/4 cups (750 ml/ 1 1/4 pints) of hot water.
Cover and microwave on HIGH for 10 minutes.
Rinse the chives, pat dry on kitchen paper, and snip finely with kitchen scissors.
Pour the milk into a bowl and heat on HIGH for 2 minutes.
Add the milk to the vegetables.
Stir in the chives and sour cream (creme fraiche).
Stir well, add salt and pepper to taste.

Recipe Summary

Everyday, Healthy

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 744 Calories from Fat 348

% Daily Value*

Total Fat 39 g60.7%

Saturated Fat 23.9 g119.5%

Trans Fat 0 g

Cholesterol 104.9 mg35%

Sodium 2499.8 mg104.2%

Total Carbohydrates 75 g25.1%

Dietary Fiber 13.2 g52.8%

Sugars 20.1 g

Protein 18 g35.9%

Vitamin A 177.4% Vitamin C 115.3%

Calcium 50.1% Iron 24.5%

*Based on a 2000 Calorie diet

Turnip Soup Recipe