Southern Cream Soup Recipe
Ingredients
| package | 1 , chopped | |
| Bay Leaf | 1 | |
| 3 thin strips lemon rind | ||
| 3 envelopes or teaspoons instant chicken broth | ||
| Boiling water | 3 Cup (16 tbs) | |
| 1 tall can evaporated skim milk (1 1/8 cups) | ||
| Salt | 1 Teaspoon | |
| Pepper white | 1/8 Teaspoon | |
| Dash nutmeg | ||
| Plain yogurt | 1/2 Cup (16 tbs) | |
Directions
1. Combine turnip greens, bay leaf, lemon rind, instant chicken broth and boiling water in a large saucepan. Bring to boiling; lower heat; simmer 5 minutes. Cool a few minutes; remove bay leaf.
2. Pour into container of an electric, blender; cover; process at high speed until smooth; return to saucepan. Stir in evaporated skim milk; simmer over low heat until heated through; stir in salt, white pepper, nutmeg and yogurt.
2. Pour into container of an electric, blender; cover; process at high speed until smooth; return to saucepan. Stir in evaporated skim milk; simmer over low heat until heated through; stir in salt, white pepper, nutmeg and yogurt.
Chef
