Directions:
- Melt the butter in a soup pot; add the turnips, leeks, and onion, and season with the salt and pepper.
- Cover and cook the vegetables over medium heat until soft and tender, about 20 minutes, stirring occasionally to make sure they do not brown.
- Add the wine to the vegetables and simmer over medium heat to reduce by about one half- this will take about 10 minutes.
- In a blender, process the soup to a coarsely-textured puree.
- Return the soup to the pan, add the broth, and simmer for 3 or 4 minutes.
- Add the cream and continue to simmer for 3 to 4 minutes more to thicken slightly.
- Serve the soup in warmed bowls with a sprinkling of parsley on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 363.89 Kcal (1524 kJ) | ||
| Calories from fat | 177.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.77g | 30% | |
|---|---|---|---|
| Cholesterol | 101.99mg | 34% | |
| Sodium | 843.3mg | 35% | |
| Potassium | 558.25mg | 12% | |
| Total Carbs | 16.3g | 5% | |
| Sugars | 5.55g | 22% | |
| Dietary Fiber | 2.83g | 11% | |
| Protein | 18.93g | 38% | |
| Vitamin C | 24.4mg | 41% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2.6mg | 14% | |
| Calcium | 84.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 110.78 Kcal (464 kJ) | ||
| Calories from fat | 54.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.02g | 30% | |
|---|---|---|---|
| Cholesterol | 31.05mg | 34% | |
| Sodium | 256.72mg | 35% | |
| Potassium | 169.95mg | 12% | |
| Total Carbs | 4.96g | 5% | |
| Sugars | 1.69g | 22% | |
| Dietary Fiber | 0.86g | 11% | |
| Protein | 5.76g | 38% | |
| Vitamin C | 7.4mg | 41% | |
| Iron | 0.8mg | 14% | |
| Calcium | 25.8mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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