LOCATION: Recipes >> Soups >> TURNIP SOUP
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TURNIP SOUP
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2 cups turnips, peeled and chopped
1/2 cup small red potatoes, peeled and chopped
4 cups chicken broth (canned is fine, homemade is better)
1 cup milk
1/8 teaspoon white pepper
1/4 teaspoon salt
1/4 teaspoon nutmeg
Combine turnips, potatoes, and stock in a medium sized saucepan. Cook
over medium heat for about 20 minutes, until vegies are fork tender.
Remove from heat.
Transfer entire contents of the pan to a food processor or blender and
puree until smooth. Return mixture to the saucepan and bring to a boil
over medium heat. Boil 2 minutes. Remove from heat. Add remaining
ingredients, lower heat, and cook just until soup begins to steam. DO NOT
BRING BACK TO A BOIL.
Makes 6-8 servings
Melody Zlatkin
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