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.)

Parents must be aware of the personal value of truth for their own sakes and not just for the sakes of their children. We cannot simply make a child believe in a truth because it’s good for them. Their perceptive spirits will sense when we are doing something to engineer or manipulate a certain response. Instead it is the authenticity of parental commitment to truth apart from the lives of the children that brings freedom to share or pass on that truth to them. In other words, a mature motive for passing on truth is that as a parent I hold that truth to have value for my life, independent of my children and their response to it (Tom Cohen).

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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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