| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
May 1995 |
1 |
servings |
INGREDIENTS
| 5 |
tb |
Butter |
| 1/4 |
c |
Fresh white breadcrumbs |
| 1/4 |
c |
Minced shallots |
| 6 |
c |
Canned vegetable broth; (or more) |
| 1 |
lb |
Russet potatoes; peeled, cut into |
|
|
; 1/2-inch cubes |
| 8 |
oz |
Fresh horseradish; peeled, finely |
|
|
; grated (about 1 1/4 |
|
|
; cups) |
| 2 |
tb |
Olive oil |
| 4 |
oz |
Pumpernickel bread slices; cut into small |
|
|
; cubes |
| 4 |
oz |
Smoked turkey; cut into small |
|
|
; cubes |
INSTRUCTIONS
Melt butter in heavy large saucepan over medium-high heat. Add breadcrumbs
and shallots and saute 1 minute (do not brown). Add 6 cups broth, potatoes
and horseradish are very tender, about 1 hour. Puree soup in batches in
blender. Return soup to saucepan. Season to taste with salt and pepper.
(Can be prepared 1 day ahead. Cover and refrigerate.)
Heat oil in heavy large skillet over medium-high heat. Add bread crumbs and
turkey; saute until bread is crisp and turkey is heated through, about 5
minutes.
Bring soup to simmer, thinning with more vegetable broth if necessary.
Ladle soup into bowls. Top with turkey and bread cubes.
Serves 6.
Bon Appetit May 1995
Converted by MC_Buster.
Per serving: 1613 Calories (kcal); 89g Total Fat; (48% calories from fat);
28g Protein; 185g Carbohydrate; 155mg Cholesterol; 1397mg Sodium Food
Exchanges: 9 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 17
1/2 Fat; 3 Other Carbohydrates
Converted by MM_Buster v2.0n.
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