Ingredients Jump to Instructions ↓

  1. 2 tb Butter

  2. 2 Onions (peeled and chopped)

  3. 2 Leeks (sliced)

  4. 2 Md turnips (cubed)

  5. 2 Peeled potatoes (cubed)

  6. 2 Shallots (chopped)

  7. 2 Stalks celery (sliced)

  8. 2 Carrots (sliced)

  9. 2 cl Garlic (halved)

  10. 2 Sprigs parsley

  11. 2 cn Chicken broth

  12. 2 c Half-and-half

Instructions Jump to Ingredients ↑

  1. 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 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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