Leek and Turnip Soup (Milchig)
Try this Leek and Turnip Soup (Milchig) recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
lunch
lunch
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 garlic minced
- 1/2 c milk
- 1 1/2 ts salt
- 1/2 ts thyme
- 1/4 c parsley chopped
- 6 c water (i added some pareve
- 4 turnips cut in small pieces
- 3 sm potatoes also in chunks
- 3 leeks white parts only
- 1 tb butter (i used olive oil)
- Carbohydrate 42.130189375 g
- Cholesterol 8.23578125 mg
- Fat 3.6035446875 g
- Fiber 7.07686246645451 g
- Protein 5.4791653125 g
- Saturated Fat 2.024677625 g
- Serving Size 1 1 Serving (516g)
- Sodium 137.0194375 mg
- Sugar 35.0533269085455 g
- Trans Fat 0.351788062500001 g
- Calories 212 calories
From our daughter...sorry, dont know where she got it from. Saute the first 6 ingredients in the butter for 5 minutes. Add the water and salt, and simmer for 30 minutes. Puree in a blender or food processor, add the milk, and reheat. Enjoy! Posted to JEWISH-FOOD digest by Muriel Harris <harrism@omni.cc.purdue.edu> on Nov 11, 1998,
