Ark Soup
Yield
6 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
|
|
| 2 | each |
onions
chopped |
|
| 2 | each |
leeks
sliced |
*
|
| 2 | medium |
turnip
cubed |
*
|
| 2 | each |
potatoes
peeled, cubed |
|
| 2 | each |
shallots
chopped |
*
|
| 2 | each |
celery stalks
sliced |
|
| 2 | each |
carrots
sliced |
|
| 2 | each |
garlic cloves
halved |
|
| 2 | each |
parsley sprigs
|
*
|
| 2 | cans |
chicken broth
|
*
|
| 2 | cups |
light cream (half&half)
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
dill weed
to taste, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
|
|
| 2 | each |
onions
chopped |
|
| 2 | each |
leeks
sliced |
*
|
| 2 | medium |
turnip
cubed |
*
|
| 2 | each |
potatoes
peeled, cubed |
|
| 2 | each |
shallots
chopped |
*
|
| 2 | each |
celery stalks
sliced |
|
| 2 | each |
carrots
sliced |
|
| 2 | each |
garlic cloves
halved |
|
| 2 | each |
parsley sprigs
|
*
|
| 2 | cans |
chicken broth
|
*
|
| 473 | ml |
light cream (half&half)
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
dill weed
to taste, optional |
*
|
Directions
Sauté 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.
