Turnip Bisque With Crispy Shallots -ww
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Vegetarian | Cd, Root, Soup, Tried, Vegetarian | 4 | Servings |
INGREDIENTS
| 1 | lb | Purple turnips, pared and |
| cut into 1"cubes | ||
| 10 | oz | Pared potatoes, cut into 1" |
| cubes | ||
| 3 | c | Low-sodium chicken broth |
| lowfat | ||
| 2 | t | Olive oil |
| 1 | c | Thinly sliced shallots |
| 1/8 | t | Ground white pepper |
| 1/8 | t | Ground nutmeg |
| g Protein, 66 mg Calcium |
INSTRUCTIONS
In 3-quart saucepan over high heat, combine turnips, potatoes and 2 cups of the chicken broth; bring to a boil. Reduce heat to medium-low and cook 15 minutes, until vegetables are tender; cool slightly. While vegetables are cooking, place large nonstick skillet over medium heat 30 seconds; add oil and heat 30 seconds more. Stir in shallots; reduce heat to low. Cover and cook shallots, stirring occasionally, 13-15 minutes, until golden brown. Remove from heat. In food processor, puree turnip mixture until smooth. Return to saucepan. Stir in the remaining cup broth, the white pepper and nutmeg; heat through. Divide soup evenly among 4 bowls; sprinkle evenly with cooked shallots. SERVING (1 CUP WITH 2 TABLESPOONS SHALLOTS) PROVIDES: 1/2 Fat, 2 1/2 Vege-tables, 1/2 Bread, 15 Optional Calories; 4 grams Fat, 3 grams Fiber. PER SERVING: 154 Calories, 4 g Total Fat, 1 g Saturated Fat, 0 mg Cholesterol, 171 mg Sodium, 28 g Total Carbohydrate, 3 g Dietary Fiber, >Recipe from Weight Watchers Cut The Fat Cookbook (C) Weight Watchers Light and Tasty Deluxe 1997 The Learning Company, Inc. Recipes Weight Watchers International, Inc., owner of the registered trademark. Book Notes: Turnips make a thick, creamy, satisfying soup. You can substitute rutabaga for the turnips if you prefer. Pat's Notes: Not your ordinary potato soup. Finely chop about a fourth of the onions and sweat them very soup. Add those to the soup and then puree. Garnish the soup with the sliced onion and a dusting of nutmeg. It served two, with bread, Mollie Katzen's pickled carrots and shredded cabbage. >from Pat Hanneman (kitpath) 98feb to Eat-lf mailing list : recipe archives. Recipe by: Weight Watchers Cut The Fat Cookbook Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 20, 1998
A Message from our Provider:
“You’ve never cried alone. Jesus is always there”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 151
Calories From Fat: 34
Total Fat: 3.8g
Cholesterol: 1.8mg
Sodium: 608.1mg
Potassium: 656.5mg
Carbohydrates: 22.1g
Fiber: 1.6g
Sugar: 3.3g
Protein: 7.6g