Creamy turnip, rutabaga, and potato soup

8 Servings

Ingredients

Quantity Ingredient
Vegetable cooking spray
1 cup Finely chopped onion
½ cup Chopped celery
3 cups Chopped peeled turnip, (1 pound)
3 cups Chopped peeled rutabaga, (1 pound)
2½ cup Chopped peeled red potato, (1 pound)
31½ ounce Low-salt chicken broth, (3 cans)
1 teaspoon Salt
⅛ teaspoon Pepper
⅛ teaspoon Ground nutmeg
½ cup Nonfat sour cream
1 tablespoon sour cream).

Directions

Coat a large Dutch oven with cooking spray, and place over medium heat until hot. Add onion and celery; saute 4 minutes or until tender. Add turnip and next 3 ingredients; stir well. Bring to a boil; cover, reduce heat, and simmer 40 minutes or until the vegetables are tender.

Place half of turnip mixture in a blender, and process until smooth.

Pour into a bowl, and repeat procedure with remaining turnip mixture.

Return the puree to pan, and add salt, pepper, and nutmeg. Cook over low heat until thoroughly heated. Yield: 2 quarts (serving size: 1 cup soup and Per serving: 73 Calories; 0g Fat (2% calories from fat); 7g Protein; 15g Carbohydrate; 2mg Cholesterol; 561mg Sodium Serving Ideas : Ladle into individual soup bowls; top with sour cream.

Recipe by: Cooking Light, Nov/Dec 1994, page 180 Posted to MC-Recipe Digest V1 #412 by igor@... on Jan 28, 1997.

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