2 turnips, peeled and cut into small cubes
1 onion, chopped
1 rib celery, chopped
1 tsp. dill seed
1 bay leaf
2 C. vegetable broth or water
1 can (12 oz.) pink salmon, drained
1 C. buttermilk
1 C. (8 oz.) fat-free plain yogurt
1 T. trans-free margarine
2 tsp. hot-pepper sauce
1/4 tsp. salt
1/2 tsp. ground black pepper
1/4 tsp. dried tarragon

In a large saucepan, combine the turnips, onion, celery, dill seed, bay leaf, and broth or water. Bring to a boil over high heat. Reduce the heat to medium and simmer for 12 minutes, or until the vegetables are tender. Reduce the heat to low. Stir in the salmon, buttermilk, yogurt, margarine, hot-pepper sauce, salt, black pepper, and tarragon. Cook for 5 minutes, or just until heated through. Remove and discard the bay leaf before serving.

Yield: 4 servings
Calories: 210
Fat: 8g
Fiber: 2g