Name: Ark Soup
Ingredients: 2 tb 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 cl Garlic (halved); 2 Sprigs parsley; 2 cn Chicken broth; 2 c Half-and-half; Salt and pepper to taste; Dill weed to taste (opt.)

CATEGORY	CUISINE	TAG	YIELD
Meats		Soups/stews	6	Servings

INGREDIENTS

2	tb	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	cl	Garlic (halved)
2		Sprigs parsley
2	cn	Chicken broth
2	c	Half-and-half
		Salt and pepper to taste
		Dill weed to taste (opt.)

INSTRUCTIONS

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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