Potage a la Freneuse (Cream of turnip soup)
- Total Time
- 45 minutes, plus refrigeration
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Ingredients
- 6 to 8medium-size white turnips
- 4tablespoons butter
- 3½cups chicken broth
- 2cups peeled, cubed potatoes
- 3cups heavy cream
- Salt and freshly ground pepper to taste
- A few drops of Tabasco sauce
- ½teaspoon Worcestershire sauce
Nutritional analysis per serving (8 servings)
454 calories; 39 grams fat; 24 grams saturated fat; 1 gram trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 20 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 7 grams protein; 807 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel the turnips and cut them into one-inch cubes.
- Step 2
Melt butter in a saucepan and add the turnips. Cook, stirring occasionally, about 15 minutes. Do not brown.
- Step 3
Add the chicken broth and potatoes and simmer until the vegetables are tender but not mushy, about 20 minutes. Put the mixture through a sieve or food processor and let cool. Chill thoroughly.
- Step 4
When ready to serve, stir in the cream and season with salt and pepper to taste. Add a touch of Tabasco and the Worcestershire sauce. Serve cold.
Private Notes