Try this White Turnip Soup (Potage Aux Navets Blancs) recipe, or contribute your own.
Suggest a better descriptionMelt butter in a medium kettle and add chopped turnips and onions. Saute over medium heat for about 5 minutes or until onions are translucent. Stir frequently. Bring 6 to 8 cups water to the boil--the amount depending on how much soup you wish to make, as well as its desired strength. Pour the boiling water into the turnip/onion mixture. Break the bread slices into the kettle. Heat the soup to the boil; reduce heat and simmer for aout 15 minutes or until turnips are tender when pierced with a fork. Set the soup aside to cool. Season with salt, if desired, and pepper. When the soup has cooled sufficiently, four into a food processor or blender or press through a sieve with a wooden spoon. Note: At this point the soup can be refrigerated for a day or two, or frozen for several weeks. Later the egg, cream and garnish will be added. Before serving, reheat the soup--but do not boil--and add the egg yolks beaten with the cream. Stir constantly until the mixture is blended and creamy. Check seasoning. Serve in heated soup bowls and garnish with parsley or chives.
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Serving Size: 1 Serving (382g) | ||
Recipe Makes: 6 | ||
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Calories: 530 | ||
Calories from Fat: 374 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41.5g | 55 % | |
Saturated Fat 19.2g | 96 % | |
Monounsaturated Fat 15.6g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 1178.3mg | 363 % | |
Sodium 264.7mg | 9 % | |
Potassium 414.6mg | 11 % | |
Total Carbohydrate 22.8g | 7 % | |
Dietary Fiber 3.1g | 13 % | |
Sugars, other 19.7g | ||
Protein 18.1g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 530
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