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Turnip Soup

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Ingredients
  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
Directions

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

Cuisine: 
American
Course: 
Appetizer
Method: 
Microwaving
Dish: 
Soup
Interest: 
Everyday, Healthy

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