Ark Soup
Submitted by bigbuck
Silky blended vegetable soup combines turnips, potatoes, leeks, and carrots in chicken broth, finished with cream and fresh dill.
YIELD
6 servingsPREP
30 minCOOK
30 minREADY
60 minThis velvety smooth soup transforms humble root vegetables into elegant comfort food that’s perfect for chilly evenings.
Sautéed vegetables simmer in chicken broth until tender, then get blended into creamy perfection.
Half-and-half stirred in at the end adds richness without heaviness, while fresh dill brings a bright herbal note.
Kitchen Tips
- Sauté vegetables in butter until limp to develop deeper flavor
- Cool soup slightly before blending to prevent splattering
- Blend in small batches for the smoothest texture
- Reheat gently after adding cream to avoid curdling
Ingredients
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.
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