peppery cream of turnip soup (crockpot)

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Peppery Cream of Turnip Soup (Crockpot)

 

Recipe By :Best Slow Cooker Recipes: Judith Finlayson

Serving Size : 8 Preparation Time :0:00

Categories : Crockpot Soups And Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds white turnips (9 small) -- OR

6 cups peeled and cubed (1/2-inch)

2 potatoes -- 1/2-inch cubes

3 onions -- diced

1/2 teaspoon ground nutmeg

1/2 teaspoon granulated sugar

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

6 cups vegetable or chicken stock

1 cup whipping cream

1 teaspoon hot pepper sauce -- such as tabasco

finely chopped parsley or chives

_Garlic Croutons (optional)_

2 tablespoons olive oil

1 clove garlic -- pressed or minced

2 cups crustless white bread cubes -- (1/4-inch)

 

1. In slow cooker stoneware, combine turnips, potatoes, onions, nutmeg, sugar,

salt, pepper and stock.

 

2. Cover and cook until vegetables are tender: LOW 8 to 10 hrs; HIGH 4 to 5 hrs.

 

3. Puree the soup. Stir in cream and hot pepper sauce. Spoon into individual

soup bowls and garnish with parsley or chives or garlic croutons.

 

with croutons and full-fat cream: 351 Calories; 18g Fat (45.0% calories from

fat)

without croutons and with full-fat cream: 291 Calories; 14g Fat (42.6% calories

from fat

without croutons and with nonfat yogurt or half and half: 204 Calories; 3g Fat

(13.6% calories from fat)

 

CROUTONS: Preheat oven to 375F. In a small bowl, combine olive oil and garlic.

Place bread cubes in large bowl. Drizzle olive oil mixture over bread and toss

to combine. Arrange bread on a baking sheet in a single layer. Toast until

golden, turning once, about 10 minutes

 

MAKE AHEAD: assemble the night before it is cooked and refrigerated. Puree and

add cream just before serving.

 

Cuisine:

" Vegetarian "

Yield:

" 8 cups "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 291 Calories; 14g Fat (42.6% calories

from fat); 7g Protein; 36g Carbohydrate; 5g Dietary Fiber; 43mg Cholesterol;

1577mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Vegetable; 0 Non-Fat Milk;

3 Fat; 0 Other Carbohydrates.

 

NOTES : This soup, French in origin, must be made with white turnips. Yellow

rutabagas are too pungent and dark. The amount of hot pepper sauce makes a

nicely piquant version -- vary to taste. Sprinkle with garlic croutons. Great

starter soup!

 

Nutr. Assoc. : 5370 2130706543 0 0 0 0 0 0 27237 0 0 356 0 2130706543 2130706543

0

 

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