| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Dutch | Soups, Vegetables | 6 | Servings |
INGREDIENTS
| 2 | T | Diet margarine, or unsalted |
| whipped butter | ||
| 1 1/2 | c | Diced turnips, peeled |
| 1 | c | Diced potatoes, peeled |
| 2 | T | Finely chopped fresh chives |
| OR green onion tops | ||
| 2 1/2 | c | Fat-free chicken broth, low |
| salt | ||
| 1 1/4 | c | Skim milk |
| 2 | T | Nonfat sour cream |
| 1/8 | t | Hot pepper sauce |
| 1 | T | Finely minced fresh lemon |
| verbena |
INSTRUCTIONS
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 1/2". >phannema@wizard.ucr.edu >eat-lf archive 1998-Jan. Notes: PANTRY: A tbs of whipped butter is equivalent to 3/4 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: 3/4-pound turnips (6-8); 1/2-pound potatoes. Dice vegetables smaller than 1/2-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 (33.1% 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@wizard.ucr.edu> on Jan 21, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 79
Calories From Fat: 10
Total Fat: 1.2g
Cholesterol: 2.4mg
Sodium: 132.6mg
Potassium: 407.1mg
Carbohydrates: 13g
Fiber: 1.6g
Sugar: 4.5g
Protein: 4.9g