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Ark Soup

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Recipe

 

Yield

6 servings

Prep

30 min

Cook

30 min

Ready

60 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
2 tablespoons butter
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2 each onions
chopped
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2 each leeks
sliced
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2 medium turnip
cubed
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2 each potatoes
peeled, cubed
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2 each shallots
chopped
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2 each celery stalks
sliced
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2 each carrots
sliced
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2 each garlic cloves
halved
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2 each parsley sprigs
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2 cans chicken broth
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2 cups light cream (half&half)
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1 x salt and black pepper
to taste
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1 x dill weed
to taste, optional
* Camera

Ingredients

Amount Measure Ingredient Features
3E+1 ml butter
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2 each onions
chopped
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2 each leeks
sliced
* Camera
2 medium turnip
cubed
* Camera
2 each potatoes
peeled, cubed
Camera
2 each shallots
chopped
* Camera
2 each celery stalks
sliced
Camera
2 each carrots
sliced
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2 each garlic cloves
halved
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2 each parsley sprigs
* Camera
2 cans chicken broth
* Camera
473 ml light cream (half&half)
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1 x salt and black pepper
to taste
* Camera
1 x dill weed
to taste, optional
* Camera

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 214g (7.5 oz)
Amount per Serving
Calories 24652% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 8g 42%
Trans Fat 0g
Cholesterol 42mg 14%
Sodium 204mg 9%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 10%
Sugars g
Protein 13g
Vitamin A 78% Vitamin C 18%
Calcium 12% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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