| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
Dutch |
Soups, Vegetables |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Diet margarine; or unsalted whipped butter |
| 1 1/2 |
c |
Diced turnips; peeled |
| 1 |
c |
Diced potatoes; peeled |
| 2 |
tb |
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 |
tb |
Nonfat sour cream |
| 1/8 |
ts |
Hot pepper sauce |
| 1 |
tb |
Finely minced fresh lemon verbena |
INSTRUCTIONS
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 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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