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Pureed Turnip Soup
A delicious recipe prepared by
wiebern
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Nutrition Facts
| Serving Size | 1.5 cup | ||
|---|---|---|---|
| Number of Servings | 4 | ||
| Amount Per Serving | |||
| Calories | 140 | ||
| Calories from Fat | 25 | ||
| % Daily Value* | |||
| Total Fat | 3.0 g | 5 % | |
| Saturated Fat | 0 g | 0 % | |
| Trans Fat | 0 g | ||
| Polyunsaturated Fat | 0 g | ||
| Monounsaturated Fat | 0 g | ||
| Cholesterol | 10 mg | 3 % | |
| Sodium | 150 mg | 6 % | |
| Potassium | 310 mg | 9 % | |
| Total Carbohydrate | 21 g | 7 % | |
| Dietary Fiber | 3 g | 11 % | |
| Sugars | 10 g | ||
| Other Carbs | 0 g | ||
| Protein | 1.9 g | 4 % | |
| Vitamin A | 0 % | ||
| Vitamin C | 48 % | ||
| Calcium | 5 % | ||
| Iron | 4 % | ||
| Vitamin D | 0 % | ||
| Vitamin E | 0 % | ||
| Vitamin K | 0 % | ||
| Thiamin | 3 % | ||
| Riboflavin | 2 % | ||
| Niacin | 2 % | ||
| Vitamin B6 | 6 % | ||
| Folic Acid | 0 % | ||
| Vitamin B12 | 0 % | ||
| Biotin | 0 % | ||
| Pantothenic Acid | 2 % | ||
| Phosphorus | 3 % | ||
| Iodine | 0 % | ||
| Magnesium | 3 % | ||
| Zinc | 2 % | ||
| Selenium | 1 % | ||
| Copper | 0 % | ||
| Manganese | 10 % | ||
| Chromium | 0 % | ||
| Molybdenum | 0 % | ||
| * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |||
List of Ingredients
- 4 servings of Turnips, raw (1 medium)
- 1 serving of Russet Potatoes
- 1 serving of Butter, unsalted
- 1 serving of Onions, raw
- 1 serving of Garlic, raw (1 clove)
- 4 servings of Alcoholic beverage, wine, table, white, Riesling (1 fl oz)
- 4 servings of 1 can Vegetable Broth
- 1 serving of Kosher Salt
- 1 serving of Spices, pepper, white (1 tsp, ground)
Recipe Description
Creamy turnips and potato soup. Great on a cold rainy day.
In a soup pot, heat the butter. Add the onion, garlic and turnips (chopped). Cook until the onion is slightly translucent. Add the wine and cook until wine is reduced by about half. Add the stock and the potato (chopped). Increase the heat and bring to a boil. Then lower the heat and simmer until the turnips and potatoes are soft enought that they can easily be pierced with a knife. (10-15 minutes) Remove from heat and puree in a blender. Bring to a simmer again, adding more stock to adjust the thickness if necessary. season to taste with Kosher salt and white pepper.
Latest Eaters
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tikitiki ate this food Thursday, January 19
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sadlertracy ate this food Tuesday, January 3
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sadlertracy ate this food Monday, January 2
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danyd13 ate this food Tuesday, October 25, 2011
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louisecorley ate this food Wednesday, June 29, 2011
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