Potage a la Freneuse (Cream of turnip soup)
Published March 17, 1981
- Total Time
- 45 minutes, plus refrigeration
- Rating
- Comments
- Read comments
Advertisement
Ingredients
6 to 8 medium-size white turnips
4 tablespoons butter
3 ½ cups chicken broth
2 cups peeled, cubed potatoes
3 cups heavy cream
Salt and freshly ground pepper to taste
A few drops of Tabasco sauce
½ teaspoon Worcestershire sauce
Nutritional analysis per serving (8 servings)
20 grams carbs; 119 milligrams cholesterol; 454 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 24 grams saturated fat; 39 grams fat; 1 gram trans fat; 3 grams fiber; 807 milligrams sodium; 7 grams protein; 9 grams sugar
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.
Powered by
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