GMA Recipe: Pumpkin and Turnip Soup

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Pumpkin and Turnip Soup
From The French Culinary Institute's Salute to Healthy Cooking
1998

The French Culinary Institute's Salute to Healthy Cooking: From America's Foremost French Chefs on GMA

Ingredients

1 teaspoon canola oil

1/2 teaspoon unsalted butter

2 medium leeks, with a little green attached, well-washed and thinly sliced

3 white turnips, peeled and cubed

1 small pumpkin, peeled, seeded, and cubed

1 small all-purpose potato, peeled and cubed

5 cups white chicken stock

salt and freshly ground black pepper

1/3 cup nonfat milk

Directions

Pumpkin and Turnip Soup photo

1. Warm the oil and butter in a medium saucepan over medium heat. Add the leeks and saute for 15 minutes, or until the leeks are very soft. Add the turnips, pumpkin, potatoes and stock. Season with the salt and pepper. Cover and simmer for 40 minutes, or until the vegetables are very soft. Remove from the heat and allow to cool slightly.

2. Transfer to a blender or a food processor fitted with the metal blade. Process until very smooth. Pour through a fine sieve into a clean saucepan. Bring to a simmer over low heat. Stir in the milk. Taste and adjust the seasoning.

Yield: 4 servings

This recipe copyright © 1998 The French Culinary Institute's Salute to Healthy Cooking.