Ark Soupsoups/stews 2 tablespoon 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 centiliter garlic (halved) 2 sprigs parsley 2 can chicken broth 2 cup half-and-half 1 salt and pepper to taste 1 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 |
