Ark soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 2 | Onions (peeled and chopped) | |
| 2 | Leeks (sliced) | |
| 2 | Md turnips (cubed) | |
| 2 | Peeled potatoes (cubed) | |
| 2 | Shallots (chopped) | |
| 2 | Stalks celery (sliced) | |
| 2 | Carrots (sliced) | |
| 2 | cloves | Garlic (halved) |
| 2 | Sprigs parsley | |
| 2 | cans | Chicken broth |
| 2 | cups | Half-and-half |
| Salt and pepper to taste | ||
| Dill weed to taste (opt.) | ||
Directions
Saute all the vegetables in a large soup pot with the 2 tablespoons butter until vegetables are limp. Add chicken broth and simmer until turnips are tender. Cool slightly, then process a little at a time through a blender. Return soup to the pot and add the half-and-half.
Re-heat gently and serve hot, garnished with a sprig of fresh dill.
Submitted by: Mayor Kerry Groom Kirschner of Sarasota, Florida SOURCE: National Cooking Echo 04/18/90