Cream of turnip and potato soup with lemon verbena

6 Servings

Ingredients

Quantity Ingredient
2 tablespoons Diet margarine; or unsalted whipped butter
1½ cup Diced turnips; peeled
1 cup Diced potatoes; peeled
2 tablespoons Finely chopped fresh chives OR green onion tops
2½ cup Fat-free chicken broth; low salt
1¼ cup Skim milk
2 tablespoons Nonfat sour cream
⅛ teaspoon Hot pepper sauce
1 tablespoon Finely minced fresh lemon verbena

Directions

ADDITIONS

Melt butter in a 5-quart nonstick Dutch oven. Add diced turnips, and saute over low heat for 5 minutes; do not burn. Add potatoes, stir to coat with butter, then add chives, and cook for 1 minute, stirring so that vegetables do not burn. Add chicken stock, cover, and bring to a boil. Then lower heat, and simmer, covered, for 25 minutes or until soft enough to puree.

Puree vegetable mixture with the milk in a blender or food processor in several batches, as needed.

To Serve Cold: transfer puree to a large bowl, stir in remaining ingredients and chill for several hours. Stir and serve.

To Serve Hot: reheat the puree gently, stirring in the cream and blend.

Remove from heat. Stir in the lemon; let stand for a few minutes and serve.

SOURCEs: The Herb and Spice Cookbook by Sheryl and Mel London, 1986: Rodale. Recipe called for cubing the vegetables, usually ½".

>phannema@... >eat-lf archive 1998-Jan.

Notes: PANTRY: A tbs of whipped butter is equivalent to ¾ tbs regular.

Lemon verbena is an annual herb; not usually available in groceries; sometimes sold at farmers' markets. Alternative: 1 teaspoon grated lemon rind and 1 teaspoon minced fresh parsley. By weight: ¾-pound turnips (6-8); ½-pound potatoes. Dice vegetables smaller than ½-inch. If you halve the recipe, you may need to add more stock or water to cover the vegetables: compensate by cooking 10 minutes covered and 15 uncovered; or add less milk. Makes about 6 cups.

MC-PER SERVING: 72.2CAL, 3.2G fat (33⅒% cff) with whipped butter / PER SERVING: 61.7CAL, 2.0G fat (23.7% cff) with diet margarine. Tested with Land-o-lakes whipped butter, faux cream (instead of sour cream), green onion, lemon-pepper and cilantro, lemon zest, a few drops of Thai garlic chili pepper sauce. 21-Jan-98 INDEX: Soups, Hot/Cold, Vegetables, Roots Recipe by: Sheryl and Mel London's Herb and Spice Cookbook Posted to Digest eat-lf.v097.n023 by KitPATh <phannema@...> on Jan 21, 1998

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