Turnip Soup Recipe

Summary

Health IndexHealthyCuisine
DishInterest Group

Ingredients

 Baby turnips1/2 Pound, finley diced
 Potatoes1/2 Pound, finley diced
 Butter2 Tablespoon
 2 chicken bouillon (stock) cubes
 Sugar1 Teaspoon
 Chives1 Bunch (100gm)
 Milk3/4 Cup (16 tbs)
 Creme fraiche3 Tablespoon
 Salt To Taste
 Pepper1

Directions

Put the turnips and potatoes in a large casserole with the butter and 1/4 cup (5 tablespoons) of water.
Cover and micro wave on HIGH for 5 minutes.
Crumble the chicken bouillon (stock) cubes over the vegetables.
Sprinkle the sugar over and stir well.
Add 31/4 cups (750 ml/ 1 1/4 pints) of hot water.
Cover and microwave on HIGH for 10 minutes.
Rinse the chives, pat dry on kitchen paper, and snip finely with kitchen scissors.
Pour the milk into a bowl and heat on HIGH for 2 minutes.
Add the milk to the vegetables.
Stir in the chives and sour cream (creme fraiche).
Stir well, add salt and pepper to taste.
Quantcast