Creamy Turnip, Rutabaga & Potato Soup
Source of Recipe
adapted from cooking light magazine
List of Ingredients
Vegetable cooking spray
1 cup finely chopped onion
1/2 cup chopped celery
3 cups chopped peeled turnip (1 pound)
3 cups chopped peeled rutabaga (1 pound)
2 1/2 cups chopped peeled red potato (1 pound)
31 1/2 ounces low-salt chicken broth (3 cans)
(original recipe calls for 1 teaspoon salt )
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg Recipe
Coat a large Dutch oven with cooking spray, and place over medium heat until hot. Add onion and celery; sauté 4 minutes or until tender. Add turnip and next 3 ingredients; stir well. Bring to a boil; cover, reduce heat, and simmer 40 minutes or until the vegetables are tender.
Place half of turnip mixture in a blender, and process until smooth.
Pour into a bowl, and repeat procedure with remaining turnip mixture. Return the puree to pan, and add pepper and nutmeg. Cook over low heat until thoroughly heated. Yield: 2 quarts
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