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Ingredients
1 teaspoon olive oil
4 medium turnips, peeled and cut into 1-inch pieces
1 small baking potato, peeled and cut into 1-inch pieces
2 ½ cups chicken broth, homemade or low-sodium canned
1 ¼ teaspoons salt
Freshly ground pepper to taste
3 tablespoons milk
1 teaspoon fresh thyme leaves
Nutritional analysis per serving (4 servings)
22 grams carbs; 6 milligrams cholesterol; 141 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 3 grams fat; 3 grams fiber; 763 milligrams sodium; 6 grams protein; 8 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.
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Preparation
- Step 1
Preheat the oven to 400 degrees. Brush a baking sheet very lightly with oil. Using a vegetable peeler, make long, very thin strips from 1 of the turnips. Place the strips on the baking sheet and bake until crisp and partly browned, about 6 minutes. Set aside.
- Step 2
Cut the remaining turnips and potato into 1-inch pieces and place in a medium-size saucepan with 2 cups of the chicken broth. Bring to a boil over medium-high heat. Reduce to a simmer. Cook until the vegetables are tender, about 15 minutes. Drain, reserving the liquid.
- Step 3
Place the vegetables and ¼ cup of the broth in a food processor and puree until smooth. Add the remaining broth, the salt and pepper to taste. Puree until smooth. Divide among 4 soup bowls. Drizzle the milk in a circle over the soup. In the center of each circle, sprinkle turnip crisps and thyme leaves. Serve immediately.
Private Notes