Turnip Soup Recipe
Summary
HealthyLow Calorie
Ingredients
| Baby turnips | 1/2 Pound, finley diced | |
| Potatoes | 1/2 Pound, finley diced | |
| Butter | 2 Tablespoon | |
| 2 chicken bouillon (stock) cubes | ||
| Sugar | 1 Teaspoon | |
| Chives | 1 Bunch (100gm) | |
| Milk | 3/4 Cup (16 tbs) | |
| Creme fraiche | 3 Tablespoon | |
| Salt | To Taste | |
| Pepper | 1 | |
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.
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.
Chef
