Turnip Soup With Green Peas (hh)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Appetizers, Soups, Vegetables | 4 | Servings | |
INGREDIENTS
| 6 | Turnips, 12 oz peeled | |
| diced | ||
| 2 | T | Butter |
| 4 | c | Chicken consomme, HOMEMADE |
| pn | Sugar | |
| 1/2 | t | Salt, if desired |
| 1/8 | t | Black pepper, freshly ground |
| 10 | oz | Pk frozen peas, thawed OR |
| 2 | c | Shelled fresh young peas |
| blanced | ||
| 1/2 | c | Croutons, to garnish |
INSTRUCTIONS
Peel and dice turnips. Melt the butter (or use olive oil) in a large skillet; add turnips, cover and cook over medium heat for about 10-12 minutes, or until they begin to color--changing from white to a light yellow. Set them aside. Bring the consomme to a simmer in a medium saucepan. Add the turnips and a pinch of sugar. Simmer, skimming if necessary, until the turnips are cooked and soft when piered with a fork, about 10 to 15 minutes. If the peas are frozen, pour boiling hot water over them and let stand for 3 minutes. Drain. If the peas are fresh, blanch in boiling water until bright green, about 1 minute. Drain. Place the peas and croutons in a warmed soup tureen and cover with the hot turnip soup. Serve immediately in heated individual soup bowls. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 108
Calories From Fat: 55
Total Fat: 6.2g
Cholesterol: 15.3mg
Sodium: 492.5mg
Potassium: 275.2mg
Carbohydrates: 12g
Fiber: 1.9g
Sugar: 3.5g
Protein: 2.6g