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Cream Of Turnip And Potato Soup With Lemon Verbena

Cream Of Turnip And Potato Soup With Lemon Verbena comes together with Diet Margarine Unsalted Whipped Butter, Turnips, Potatoes, Fresh Chives Or Green Onion Tops, and Fat Free Chicken Broth Additions. Ready in about 1 hr, it serves 6. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 tbsp
• 1 1/2 cup
• 1 cup
• 2 tbsp
• 2 1/2 cup
• 1 1/4 cup
• 2 tbsp
• 1/8 tsp
• 1 tbsp

Method (preview)

1. 1

   Melt butter in a 5-quart nonstick Dutch oven.

2. 2

   Add diced turnips, and saute over low heat for 5 minutes; do not burn.

3. 3

   Add potatoes, stir to coat with butter, then add chives, and cook for 1 minute, stirring so that vegetables do not burn.

4. 4

   Add chicken stock, cover, and bring to a boil. Then lower heat, and simmer, covered, for 25 minutes or until soft enough to puree.

5. 5

   To Serve Cold: transfer puree to a large bowl, stir in remaining ingredients and chill for several hours. Stir and serve.

6. 6

   To Serve Hot: reheat the puree gently, stirring in the cream and blend.

7. 7

   Remove from heat.

8. 8

   Stir in the lemon; let stand for a few minutes and serve.

9. 9

   Recipe called for cubing the vegetables, usually 1/2".

10. 10

    Dice vegetables smaller than 1/2-inch.

11. 11

    If you halve the recipe, you may need to add more stock or water to cover the vegetables: compensate by cooking 10 minutes covered and 15 uncovered; or add less milk.