Spinach and Turnip Soup
(Makes 6 servings)
- 1 ½ pounds fresh white turnips, peeled, cut into thin slices
- 3 tablespoons margarine
- 1 ¼ teaspoons sugar
- 4 cups tightly packed fresh turnip greens and fresh spinach or tightly packed fresh spinach
- 4 cups Chicken Broth (see recipe)
- 3 tablespoons uncooked Cream of Wheat
- 1 ½ cups warm skim milk
Slowly cook turnips in 2 tablespoons margarine and 1 teaspoon sugar, over low heat until tender about 10 minutes. Set aside.
While turnips are cooking, clean greens and spinach. Drain and pat dry with towels. Melt 1 tablespoon margarine in large skillet, enamel or Teflon. When margarine begins to bubble, add greens and spinach. Toss with wooden spoons. Add remaining 1/4 teaspoon sugar and salt, if desired. Cook until greens are limp and tender about 3 to 4 minutes.
Place cooked turnips, spinach, and greens in blender. Add 1 cup Chicken Broth and purée. Pour puréed mixture into 5 or 6-quart saucepan. Add remaining Chicken Broth. Sprinkle in Cream of Wheat and simmer 5 minutes, stirring occasionally. Add milk. Taste for seasoning. Heat thoroughly.
Per Serving: 1 ½-2 cups
Fat: 6.2 gm
Cholesterol: 3 mg
Sodium: 376 mg
Carbohydrate: 16.3 gm
Protein: 5.4 gm
Recipe from The Saturday Evening Post Antioxidant Cookbook, © The Saturday Evening Post Society. All rights reserved.
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