• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Turnip Bisque with Crispy Shallots -Ww

  • Recipe Submitted by on

Category: Vegetarian, Soups

 Ingredients List

  • 1 lb Purple turnips; pared and
  • -cut into 1"cubes
  • 10 oz Pared potatoes; cut into 1"
  • -cubes
  • 3 c Low-sodium chicken broth;
  • -lowfat
  • 2 ts Olive oil
  • 1 c Thinly sliced shallots
  • 1/8 ts Ground white pepper
  • 1/8 ts Ground nutmeg


In 3-quart saucepan over high heat, combine turnips, potatoes and 2 cups of
the chicken broth; bring to a boil. Reduce heat to medium-low and cook 15
minutes, until vegetables are tender; cool slightly.

While vegetables are cooking, place large nonstick skillet over medium heat
30 seconds; add oil and heat 30 seconds more. Stir in shallots; reduce heat
to low. Cover and cook shallots, stirring occasionally, 13-15 minutes,
until golden brown. Remove from heat.

In food processor, puree turnip mixture until smooth. Return to saucepan.
Stir in the remaining cup broth, the white pepper and nutmeg; heat through.

Divide soup evenly among 4 bowls; sprinkle evenly with cooked shallots.

Vege-tables, 1/2 Bread, 15 Optional Calories; 4 grams Fat, 3 grams Fiber.

PER SERVING: 154 Calories, 4 g Total Fat, 1 g Saturated Fat, 0 mg
Cholesterol, 171 mg Sodium, 28 g Total Carbohydrate, 3 g Dietary Fiber, 6 g
Protein, 66 mg Calcium

>Recipe from Weight Watchers Cut The Fat Cookbook

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