ROOT VEGETABLE SOUP

Add green Tabasco according to your heat tolerance.  Serve with Coeur d'Alene Cellars Chenin Blanc.

3 cups chopped, peeled baking potato
2 1/2 cups chopped, peeled turnips (about 1 1/4 pounds)
1 1/2 cups chopped, peeled rutabaga
1 1/4 cups chopped, peeled butternut squash

1 cup chopped onion
1/2 cup chopped carrot
1 1/2 teaspoons dried sage
1/4 teaspoon salt
1 (14.5-ounce) cans fat-free, less-sodium chicken broth
2 cups 2% reduced-fat milk
Tabasco Green Pepper sauce to taste

Combine first 9 ingredients in a Dutch oven; bring to a boil.  Reduce heat; simmer 30 minutes.  Remove from heat; let stand 10 minutes.  Place 1/3 of vegetable mixture in a blender; process until smooth.  Pour pureed soup into a large bowl.  Repeat procedure with remaining vegetable mixture.  Return soup to pan; stir in milk.  Cook over medium heat until thoroughly heated.  8 servings.

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