Provided by Craig Claiborne
Categories soups and stews, appetizer
Time 45m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Peel the turnips and cut them into one-inch cubes.
- Melt butter in a saucepan and add the turnips. Cook, stirring occasionally, about 15 minutes. Do not brown.
- 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.
- 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.
Nutrition Facts : @context http, Calories 458, UnsaturatedFat 13 grams, Carbohydrate 20 grams, Fat 40 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 25 grams, Sodium 807 milligrams, Sugar 9 grams, TransFat 0 grams
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