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Cream Of Turnip And Potato Soup With Lemon Verbena

January 28, 2023

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) ---------------------------------------------- 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