FROM THE MEMBERS’ KITCHENS
Carol and Diane’s Turnip Soup
with Maple Syrup
Carol Lambourne and Diane Madill of Edmonton
report that this recipe is a favorite with guests.
One man asked what kind it was. When they
replied, “Turnip,” he exclaimed, “This is the lowly
turnip?” Yes, this is the lowly turnip—and you
will love it!
8 cups canned chicken broth
1. Melt butter in a large skillet over low heat;
cook onion and garlic until onion is tender but
not browned. Add turnips and broth and simmer
over low heat for 1 hour, or until turnips are tender.
2. Strain vegetables and puree with 1 cup of the
broth in a food processor. Return this to the rest
of the broth. Add maple syrup.
3. Season to taste with salt and pepper. Stir in cream
and reheat. Serve in bowls with a dollop of sour
cream and chopped chives. Makes 6-8 servings.
FROM THE FOOD PROFESSIONAL
Sandi’s Vegetable Tortellini Soup
Sandi Richard, author of Cooking for the
Rushed, says, “Here’s a recipe that’s a hit with
children and adults alike. It also happens to
be very healthy and takes only a few minutes
to whip up.”
1 quart chicken broth 1 cup water
flavor pasta sauce Grated low-fat
1. Place onion and celery in the center pot of a
slow-cooker. Add chicken broth, pasta sauce,
garlic, Italian seasoning, vegetables and crushed
red pepper. Pour the water into the empty sauce
jar, give it a shake and add it to the pot. Stir,
cover and store the center pot overnight in the
2. In the morning, return the center pot to the
slow-cooker; cover and set at low heat.
3. In the evening, add tortellini to the pot and
set the timer for 15 minutes.
4. Sprinkle each serving with Parmesan and serve
with whole-wheat crackers. Makes 4-6 servings.