Recipe - Ark Soup

2 tablespoon Butter
2 Onions (peeled and chopped)
2 Leeks ( cut or sliced up )
2 Md turnips (cubed)
2 Peeled potatoes (cubed)
2 Shallots (chopped)
2 Stalks celery ( cut or sliced up )
2 Carrots ( cut or sliced up )
2 cl Garlic (halved)
2 Sprigs parsley
2 cn Chicken broth
2 cup Halfandhalf
Salt and pepper to taste
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
halfandhalf. Reheat 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