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Potato and Turnip Soup

Page history last edited by Susan Tornheim 13 years, 6 months ago

(from Jane Brody's Good Food Book)

1 medium to large onion, sliced thin

2 small white turnips (about 1/3) pound, peeled and thinly sliced

1 lb. potatoes (about 3 medium), peeled and thinly sliced

3 cups cicken broth

1 cup skim milk

Salt, if desired, to taste

Freshly ground black pepper, to taste

2-4 Tb. evaporated skim milk, opt.

In a large saucepan combine the onion, turnips, potatoes, and broth. Bring to a boil, reduce the heat, partly cover the pan, and simmer about 10 minutes until the vegetables are tender. Then puree everything that's in the pot. Just before serving, return the puree to the saucepan and heat it over moderately low heat. Add the skim milk, salt, and pepper, and heat the soup to just below boiling. Stir in the evaporated milk, then serve.

Submitted by Susan Tornheim