Ark soup

Yield: 6 servings

Measure Ingredient
2 tablespoons Butter
2 \N Onions (peeled and chopped)
2 \N Leeks (sliced)
2 \N Md turnips (cubed)
2 \N Peeled potatoes (cubed)
2 \N Shallots (chopped)
2 \N Stalks celery (sliced)
2 \N Carrots (sliced)
2 cloves Garlic (halved)
2 \N Sprigs parsley
2 cans Chicken broth
2 cups Half-and-half
\N \N Salt and pepper to taste
\N \N Dill weed to taste (opt.)

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

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