Recipe - Cream Of Turnip And Potato Soup With Lemon Verbena

2 tablespoon Diet margarine; or unsalted
whipped butter
1 One half cup Diced turnips; peeled
1 cup Diced potatoes; peeled
2 tablespoon Finely chopped fresh chives
OR green onion tops
2 One half cup Fatfree chicken broth; low
salt

ADDITIONS
1 One fourth cup Skim milk
2 tablespoon Nonfat sour cream
1/8 teaspoon Hot pepper sauce
1 tablespoon Finely minced fresh lemon
verbena

Melt butter in a 5quart nonstick Dutch oven. Add minced turnips, and saute
over low heat for 5 minutes; do not burn. Add potatoes, stir to coat with
butter, then add chives, and cook for 1 minute, stirring so that vegetables
do not burn. Add chicken stock, cover, and bring to a boil. Then lower
heat, and simmer, covered, for 25 minutes or until soft enough to puree.

Puree vegetable mixture with the milk in a blender or food processor in
several batches, as needed.

To Serve Cold: transfer puree to a large bowl, stir in remaining
ingredients and chill for several hours. Stir and serve.

To Serve Hot: reheat the puree gently, stirring in the cream and blend.
Remove from heat. Stir in the lemon; let stand for a few minutes and serve.

SOURCEs: The Herb and Spice Cookbook by Sheryl and Mel London, 1986:
Rodale. Recipe called for cubing the vegetables, usually 1/2".
phannema@wizard.ucr.edu eatlf archive 1998Jan.

Notes: PANTRY: A tbs of whipped butter is equivalent to Three fourths tbs regular.
Lemon verbena is an annual herb; not usually available in groceries;
sometimes sold at farmers' markets. Alternative: 1 teaspoon grated lemon
rind and 1 teaspoon minced fresh parsley. By weight: 3/4pound turnips
(68); 1/2pound potatoes. Dice vegetables smaller than 1/2inch. If you
halve the recipe, you may need to add more stock or water to cover the
vegetables: compensate by cooking 10 minutes covered and 15 uncovered; or
add less milk. Makes about 6 cups.

MCPER SERVING: 72.2CAL, 3.2G fat (33.1% cff) with whipped butter / PER
SERVING: 61.7CAL, 2.0G fat (23.7% cff) with diet margarine. Tested with
Landolakes whipped butter, faux cream (instead of sour cream), green
onion, lemonpepper and cilantro, lemon zest, a few drops of Thai garlic
chili pepper sauce. 21Jan98 INDEX: Soups, Hot/Cold, Vegetables, Roots

Recipe by: Sheryl and Mel London's Herb and Spice Cookbook

Posted to Digest eatlf.v097.n023 by KitPATh phannema@wizard.ucr.edu on
Jan 21, 1998