Directions:
- Combine neck bones, onion, celery, 3 1/2 quarts water, salt, and pepper in a large Dutch oven. Bring to a boil. Reduce heat; cook, uncovered, 4 1/2 hours. Remove from heat; strain broth through several layers of damp cheesecloth, discarding bones and vegetables. Chill broth overnight. Remove and discard fat. Set broth aside.
- Place turnips and remaining water in a large saucepan; bring to a boil. Cook 25 minutes or until tender; drain. Process turnips through a food mill or sieve, reserving liquid from turnips; discard pulp.
- Combine turnip liquid and lamb broth in Dutch oven; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Gradually stir in whipping cream; heat thoroughly. Serve immediately in individual soup bowls.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 645.01 Kcal (2701 kJ) | ||
| Calories from fat | 167.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.63g | 29% | |
|---|---|---|---|
| Cholesterol | 66.6mg | 22% | |
| Sodium | 3215.93mg | 134% | |
| Potassium | 2977.81mg | 63% | |
| Total Carbs | 103.7g | 35% | |
| Sugars | 58.45g | 234% | |
| Dietary Fiber | 31.43g | 126% | |
| Protein | 16.89g | 34% | |
| Vitamin C | 230mg | 383% | |
| Iron | 0.1mg | 1% | |
| Calcium | 928.6mg | 93% | |
| Amount Per 100 g | |||
| Calories | 10.96 Kcal (46 kJ) | ||
| Calories from fat | 2.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.32g | 29% | |
|---|---|---|---|
| Cholesterol | 1.13mg | 22% | |
| Sodium | 54.67mg | 134% | |
| Potassium | 50.62mg | 63% | |
| Total Carbs | 1.76g | 35% | |
| Sugars | 0.99g | 234% | |
| Dietary Fiber | 0.53g | 126% | |
| Protein | 0.29g | 34% | |
| Vitamin C | 3.9mg | 383% | |
| Calcium | 15.8mg | 93% | |
* 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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