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Turnip Bisque with Crispy Shallots -Ww



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Turnip Bisque with Crispy Shallots -Ww

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

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.

SERVING (1 CUP WITH 2 TABLESPOONS SHALLOTS) PROVIDES: 1/2 Fat, 2 1/2
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

Ingredients:

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

Serves:

4 Servings
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